Pan-Fried Potato and Onion Fritters with Cumin and Coriander

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden-brown potato and onion fritters infused with warm cumin and coriander, served with a tangy tamarind chutney for a perfect snack. This indian (vegetarian) ready in about 40 minutes pairs medium, peeled and grated potato, small, finely chopped onion, cumin seed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 medium potatoes peeled and grated, 1 small onion finely chopped, 1 tbsp cumin seed, 1 tsp ground coriander, 1/4 tsp turmeric, and 1/2 tsp salt. Mix well to combine.
  2. Step 2: Add 1/4 cup all-purpose flour and 1/4 cup water to the potato mixture, stirring until a thick batter forms that holds together when pressed.
  3. Step 3: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Drop the mixture by 1/4-cup portions into the hot oil, pressing each into a 1/2-inch thick patty. Cook for 3-4 minutes per side until golden brown and crisp.
  4. Step 4: Transfer fritters to a paper towel-lined plate to drain excess oil. Serve warm with tamarind chutney.

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Frequently asked questions

How long does Pan-Fried Potato and Onion Fritters with Cumin and Coriander take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Potato and Onion Fritters with Cumin and Coriander?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small, finely chopped onion from drying out.

Can I substitute ingredients in Pan-Fried Potato and Onion Fritters with Cumin and Coriander?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Potato and Onion Fritters with Cumin and Coriander for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Potato and Onion Fritters with Cumin and Coriander vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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