Spicy Vegetable Fritters
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 9.85 ml oil, plus more for deep-frying
- 236.59 ml gram flour (chickpea)
- 4.92 ml cumin seed, lightly crushed
- 4.92 ml coriander seed, lightly crushed
- 2.46 ml cayenne pepper
- 2.46 ml minced garlic
- 2.46 ml salt
- 1.23 ml baking powder
- 1.23 ml ajwain seed, lightly crushed (optional)
- 236.59 ml water, approximately
- 453.59 g mixed vegetables, trimmed and cut into bite-size pieces (such as cauliflower, zucchini, shiitake mushrooms, onion, and/or green beans)
- chutney, for serving
directions
- 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.
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Reviews
-
These fritters are fantastic. I used all ingredients for the batter as listed, including the ajwain seed.(What I bought was listed ajowan, which seems to be a spelling variation.) The spice combination is exceptional. I wasn't at all sure it would work, but I used dried chickpeas, which I ground and sifted to make the gram flour. My spice mill made a horrible noise, but, with patience, I succeeded. I didn't need as much as 1 cup water for the batter. I coated potato, kabocha squash, eggplant, green beans and green onion, fried them, and we had a feast. Thank you very much for sharing this wonderful recipe.
RECIPE SUBMITTED BY
GinnyP
Seattle, Washington