46 potato fritters with vegetables Recipes

russet potato, about 12 oz, peeled and cubed (about 3/4 cup), shredded salt cod (about 6 oz), recipe below, chopped green onions, chopped parsley leaves, eggs, salt, cayenne, vegetable oil, for frying, all-purpose flour, essence or creole seasoning , recipe follows, milk, fine dry bread crumbs

beef broth, olive oil, white onion, diced, scallions, chopped, garlic cloves, crushed, ground cumin, achiote, chopped fresh cilantro or 1/4 cup parsley, carrots, peeled and sliced, potatoes, peeled and diced, cooked white rice, milk, beaten eggs, ground cumin, sazon goya with azafran, salt and pepper, vegetable oil (for frying )

head cauliflower, flour , for dusting, vegetable oil, potato, peeled (optional), fresh flat-leaf parsley , leaves picked, sea salt, lemon, cumin seed, black mustard seeds, dried red chilies (less if it seems to be too hot, you can always add), black peppercorns, self-rising flour, turmeric, cold beer, sea salt

dried salt cod, milk, idaho potatoes, spanish onion, finely chopped, garlic cloves, minced, handful fresh flat-leaf parsley, finely chopped, handful fresh cilantro, finely chopped, eggs, freshly ground black pepper and sea salt, if needed, vegetable oil, for frying, lemon wedges, for serving