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LOCATION: Recipes >> Middle Eastern >> Veg Fritters

Print this Recipe    Veg Fritters

Vegetable Fritters
Yield: 12 servings

1 c chickpea flour (besan)
1/2 ts asafetida (optional)
1/2 c unbleached all-purpose flour
1/4 ts cayenne pepper
1/2 ts baking soda
1 1/4 c cold water
3/4 ts cream of tartar
2 tb lemon juice
1/4 ts sea salt
Oil, for frying
1 ts cumin powder
1 c sliced potatoes (1/4" thick)
1 ts coriander powder
1 c cauliflower florets
1 ts tumeric
1 c chopped bell pepper

Blend flours, baking soda, cream of tartar, salt and spices.

Gradually whisk in water and lemon juice to make a smooth batter
the consistency of heavy cream. Set aside.

Heat about 3" oil in a large skillet or deep fryer.

Dip vegetables in batter to coat. Immerse in hot oil, turning to
cook evenly, until golden brown, about 5 minutes. Remove with a
slotted spoon and drain on absorbent paper.

Cover and place in a warm oven while cooking remaining pakoras.

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