1 pkg Save the Season shredded potatoes

1/4 cup garbanzo or quinoa flour

1/3 cup sliced scallions (green and white parts)

2 tsp ground tumeric

1 tbsp chili paste

1 tsp baking soda

Salt and pepper to taste

Vegetable oil, for browning



Place the shredded potatoes in a colander set over a bowl and sprinkle the potatoes lightly with salt. Allow the potatoes to stand for 10 minutes. Using your hands, squeeze out as much liquid from the potatoes as possible. Transfer the potatoes to a large bowl.

Add all other ingredients to the bowl, stirring until the mixture is combined. Line a plate with paper towels.

Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the potato mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.