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Ingredients
- For onion/garlic seasoning
- 1 small yellow onion
- 1 head of garlic, peeled
- 3-4 fresh or dried thyme leaves
- 3-4 wiri wiri peppers
- 1/4 cup water
- For potato mixture
- 3 russet potatoes
- 5 tbsp onion/garlic/pepper seasoning, OR
- 1/4 cup chopped yellow onion
- 1 minced wiri wiri
- 1 minced garlic clove
- 1/2 tsp ground geera (cumin)
- 1/2 tsp salt
- 1-2 scallions, thinly sliced
- black pepper to taste
- For pholourie batter
- See recipe here
Preparation
Step 1
Make pholourie batter and set aside.
Peel and chop potato into quarters. If using smaller potatoes, chop in half.
Boil in salted water. Drain when potato feel cooked through, but still has a give to it.
Let potato sit for 5-6 minutes. Mash slightly then add salt, geera, scallions and blended seasoning. Or add chopped onions, pepper, and garlic, in place of the blended seasoning, based on your preference. Mix in well without over-mashing.
Roll potato mixture into balls and refrigerate for half hour.
Heat oil in deep pot for frying.
Drop potato balls a few at a time into pholourie batter, coating with a spoon.
Use spoon to drop into hot oil, fry until golden brown.