Potato Fritter Base

• 10 lb. Reser’s Shredded Potatoes (71117.14433)
• ½ cup Butter
• ¼ cup Extra virgin olive oil
• 3 cups Onion, small dice
• 12 cloves Garlic, minced
• ¼ cup Cumin, ground
• 2 tsp Black pepper, freshly ground
• 2 Tbsp Turmeric
• ¼ cup Kosher salt
• 1 ¼ cup Cilantro, coarsely chopped
• 16 eggs, beaten
• 4 cups Chickpea flour
• Canola oil for frying

Herbed Yogurt Sauce

• 2 cups Greek yogurt
• ¼ cup Lemon juice, fresh
• 1 Tbsp Dill, fresh chopped
• 1 Tbsp Italian parsley, fresh chopped
• ½ tsp Kosher salt

For Garnish

• Dill leaves

1. Preheat fryer to 350°F.
2. In a medium sauté pan, melt butter/olive oil and sauté onion and garlic for 5-6 minutes, until translucent but not browned.
3. When onion/garlic mixture is done, set aside to cool to room temperature.
4. In a large bowl, mix the Shredded Potatoes with the eggs, spices, cilantro, and sauteed onions/garlic.
5. Test fry one small fritter to check seasoning.
6. For Herbed Yogurt Sauce, combine all ingredients in a bowl. Set aside.
7. Scoop into fryer with 1 oz disher and fry until golden brown, 2-3 minutes.
8. To serve, place 8 fritters on a plate. Drizzle 1/4 cup Herbed Yogurt Sauce and garnish with 5 dill leaves.