SPICY VEGETABLE FRITTERS
From "Raga Cuisine of India" comes another favorite local (to Seattle) restaurant recipe. The book says the same spiced batter could coat shrimp, cubed fish, or strips of chicken to serve as a substantial starter or part of a main course. The batter will thicken the longer it stands, so it's best to coat the vegetables and fry them right after it is made. Be sure to have the vegetables already trimmed and portioned before you begin to mix the batter. Pick a couple of contrasting chutneys--perhaps one spicy, one milder-- to serve with the fritters. Ajwain is a unique spice, related to caraway and cumin but with a flavor more reminiscent of thyme. It's available in Indian markets and specialty spice shops but can also be omitted from the recipe. Gram flour (not to be confused with graham flour) may also be labeled 'besan' or 'chickpea' or 'garbanzo' flour.
Provided by GinnyP
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pour oil to a depth of 3 to 4 inches into a deep-fryer or a large, heavy saucepan and heat over medium-high heat to 350F.
- (The oil should come no more than halfway up the sides of the pan.) While the oil is heating, prepare the batter.
- Combine the flour, 2 tsp oil, cumin, coriander, cayenne, garlic, salt, baking powder, and ajwain (if using) in a medium bowl.
- While stirring, gradually pour in enough water to make a batter of coating consistency.
- Working in batches, dip the vegetable pieces into the batter, letting the excess drip back into the bowl, then carefully lower the coated vegetables into the hot oil.
- Do not crowd the pan.
- Fry until golden brown, 2 to 3 minutes.
- Remove the fritters from the oil with tongs or a slotted spoon and drain on paper towels.
- Continue with the remaining vegetables, allowing the oil to reheat between batches as needed.
- Arrange the fritters on a warmed platter and serve immediately with chutney alongside for dipping.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #side-dishes #vegetables #asian #indian #vegan #vegetarian #deep-fry #dietary #spicy #gluten-free #free-of-something #taste-mood #technique
You'll also love
Rut Lara
[email protected]I've made these fritters several times and they are always a hit. They are a great way to use up leftover vegetables.
Patrick De01eagle
[email protected]These fritters are the perfect appetizer or snack. They are easy to make and always a crowd-pleaser.
Rijul Chauhan
[email protected]I love this recipe! It's so easy to make and the fritters are always crispy and delicious.
Noor Uzair
[email protected]Meh.
Victoria Minor
[email protected]These fritters were delicious! I will definitely be making them again.
Sggdgdy Hhe
[email protected]I tried this recipe and it was a disaster. The fritters were too oily and the vegetables were not cooked through.
Litan Nur
[email protected]The fritters were a bit too spicy for my taste, but my husband loved them. I will definitely make them again with less chili pepper.
Passion 4boys
[email protected]These fritters were easy to make and turned out great! I used a mix of vegetables that I had on hand and they were all delicious.
Waheed Alam
[email protected]I made these fritters for my family and they were a big hit! The vegetables were perfectly cooked and the fritters were crispy on the outside and soft on the inside.
Aarti Sunar
[email protected]These fritters were a hit at my dinner party! Everyone loved the spicy flavor and crispy texture. I will definitely be making them again.