Spicy Vegetable Fritters

Recipe by GinnyP
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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    teaspoons oil, plus more for deep-frying
  • 1
    cup gram flour (chickpea)
  • 1
    teaspoon cumin seed, lightly crushed
  • 1
    teaspoon coriander seed, lightly crushed
  • 12
    teaspoon cayenne pepper
  • 12
    teaspoon minced garlic
  • 12
    teaspoon salt
  • 14
    teaspoon baking powder
  • 14
    teaspoon ajwain seed, lightly crushed (optional)
  • 1
    cup water, approximately
  • 1
    lb mixed vegetables, trimmed and cut into bite-size pieces (such as cauliflower, zucchini, shiitake mushrooms, onion, and/or green beans)
  • chutney, for serving
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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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