Kenyan Viazi Karai Potato Fritters

Ingredients

• 1 1/2 lb small potatoes
• 1 cup chickpea flour
• 3/4 cup cold water
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp baking soda
• 3 cups neutral oil, for deep-frying
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tbsp tamarind paste and 1 tbsp sugar, for the dip
• 2 limes, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Boil the potatoes whole in well-salted water for 15 to 18 minutes, until a knife slides in easily. Drain and let them cool enough to handle, then halve them.
2. Let the cut potatoes steam-dry completely on a rack. Any surface moisture will make the batter slide off in the oil.
3. Whisk the chickpea flour, turmeric, cumin, chili powder, baking soda, half the garlic, the ginger, and 1 teaspoon salt with the cold water into a smooth batter the thickness of heavy cream.
4. Rest the batter for 10 minutes. Chickpea flour needs the time to hydrate, or the coating tastes raw and chalky.
5. Stir the tamarind paste with the sugar, the remaining garlic, a pinch of salt, and 2 tablespoons water to make the dip, and taste it for sweet-sour balance.
6. Heat the oil in a deep pan to 350F (175C). A drop of batter should sizzle immediately and rise within 2 seconds; too cool and the fritters drink oil.
7. Dip each potato half into the batter, let the excess run off, and lower it into the oil. Fry in batches of five or six for 3 to 4 minutes, turning once, until the coating is crisp and pale gold.
8. Drain on a rack, salt while hot, and serve at once with the tamarind dip, the cilantro, and lime wedges.

Allergen note: Contains dairy, gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.