Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Vegetable Fritters with Chick Pea Batter
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 239
- Total Fat
- 18
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 360
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
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
- 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.
- 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.