Aloo Balls

Aloo Balls

Potato Balls

Source : Cynthia Nelson, former Contributing Writer to About.com Latin
Caribbean Food

Aloo (Potato) Balls are a popular street food in the English-Speaking
Caribbean, where there is a heavy influence of Indian food.
These spicy mashed-potato balls are also made and served at Hindu and
Muslim religious functions.And just plain GOOD for us regular people

POTATOES

2 lbs. potatoes, peeled and boiled in salted water
1/4 cup thinly sliced green onions (white and green parts)
1 Tbsp finely minced cilantro or culantro * (optional)
Minced hot pepper to taste
2 tsp ground cumin
2 Tbsp oil
Salt to taste
Oil for deep frying

BATTER

1 cup all purpose flour
1/4 teaspoon ground turmeric
Salt and pepper to taste
Water

Preparation:

POTATOES

Mash the potatoes until smooth and then add in all the ingredients
(except oil for frying).
Be sure to check for salt before adding extra given that the potatoes
would already have been cooked in salted water.
Form the mashed potatoes into 2-inch diameter balls or the size of golf
balls.
Set aside.

BATTER

Mix the dry ingredients together and then add enough water to make a
crepe-like batter.

COOKING

Add oil to a deep frying pan for deep frying and heat until 350 degrees F.
Dip balls into batter one at a time and add to heated oil.
Do not overcrowd pan.
Cook on both sides until golden or lightly brown on both sides.
Drain on paper towels.
Repeat until all the balls are cooked.
Serve hot or at room temperature as is or with some savory chutney or
pepper sauce.