- Potatoes – about 6 or 7
- Spices (for potatoes and batter)- garlic powder, ground ginger, turmeric, and dill are good but anything yummy flavor is good
- Salt and pepper
- 1 1/2 cup flour – all purpose gluten free flour or besan flour are good but anything that you have should work
- High heat oil that is good for frying
- Masher ricer, or fork
- Large pan or wok
- Plate with a paper towel
- Mesh or slotted spoon
- Peel, wash, and cut potatoes into evenly sized pieces.
- Add to pot with water filled up to cover all the potatoes.
- Boil until soft and mash-able. The time depends on the size that you cut the potatoes but it normally takes about 10 – 20 minutes but you need to keep a close watch to maker sure they don’t get too mushy.
- Drain out the water.
- Mash with a potato masher, ricer, or fork while potatoes are still hot. The potatoes can be put in the refrigerator for about 3 – 4 days until you use them but after that, they should be thrown out.
- Add spices to taste including salt and pepper.
- Roll into T sized balls. Place on a plate until everything else is ready.
- Spoon out flour into a medium-sized bowl.
- Add spices to taste. You can add the same spices to the batter as you did to the potatoes or something different.
- Add water slowly until batter becomes a somewhat runny consistency. It is very important to get the consistency correct or else the batter will run right off the potatoes. The excess batter should run off a spoon but there should still be a thick layer on it.
- Get all the materials ready at hand so you don’t need to be running around the kitchen. You will need a plate with a paper towel, a mesh or slotted spoon, and your batter and potato balls.
- In your pan, heat up enough oil to cover the bottom of the pan and go about halfway up the balls.
- To tell if the oil is hot enough, you can drop a little batter in it. When it starts to sizzle, the oil is hot enough.
- To cover the potato ball in batter, I like to use a spoon and fork. I drop the potato ball in the bowl and spoon batter over the top. Fish out the ball and drain off the excess batter.
- Drop the batter covered ball into the hot oil. It should be sizzling and bubbly. After about 30 seconds, flip over the ball. It should be golden brown but not golden. If the ball is too burnt, try turning down the oil or not leaving it in as long.
- Continue cooking by rotating the ball with the slotted or mesh spoon to get all of the batter cooked and hardened.
- Once fully cooked, spoon out onto the paper towel and plate.
- Continue doing this until all balls are cooked. You can do more than one at a time after you get the hang of frying the balls. The potatoes are already fully cooked so you don’t need to leave them in the oil for too long but just enough to get the golden brown colour on the dough.
- Once you take a ball out of the oil, you can sprinkle a spice or some salt on the ball to give it more flavour.
This recipe was adapted by Angelica’s mother but a common food in the Guyanese culture.