Recipe courtesy of Mary Sue Milliken and Susan Feniger

Vegetable Fritters with Chick Pea Batter

  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

1 cup fine chickpea flour

1 tablespoon ground cumin

1 tablespoon black mustard seeds

1 teaspoon salt

1 teaspoon dried red pepper flakes

1/2 teaspoon turmeric

1/2 teaspoon cayenne

1/2 teaspoon cornstarch

1/4 teaspoon ground coriander

1/4 teaspoon baking powder

3/4 to 1 cup water

1 teaspoon peanut or vegetable oil

6 cups vegetable oil for frying

1 bell pepper, cored, seeded, and sliced in 1/2 inch strips

6 medium mushrooms, whole or sliced in half

1 cup broccoli florets

2 cups cauliflower florets

Directions

  1. Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance.
  2. To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping.
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