Recipe#27408

Title: Vegetable Fritters

rec.food.recipes archive

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.