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In a large stockpot, boil potatoes until soft. drain in colander and rinse in cold water. Peel potatoes and mash, leaving some lumps. add remaining filling ingredients and mix well. Make into 30 small fritters and set aside. In a separate bowl, mix batter ingredients except for bread crumbs. place bread crumbs on plate. pour oil 1/4 inch deep, heat over high for 3 minutes. reduce to medium heat. coat each fritter in batter and dredge in bread crumbs, covering all surfaces. gently place fritter in hot oil. fry 4 at a time. cook until golden brown. remove from oil and drain on paper towel. serve with tamarind sauce on the side.
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