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Vegetable Fritters


Vegetable fritters
There's just something about a damp chill in the air that makes me search frantically for vegetable fritters and hot masala chai. It's an Indian thing, and I love it. The Indian version of hush puppies, I guess. Wonderful.

My favorite fritter guy sits on his cart right outside the Sunday market, where we buy vintage saris. He's a friendly older man who asks if I want a small or large portion. He always gives me the fresh, piping hot fritters too. Extra sauce on the side (cilantro chutney) makes it special AND a gamble because you just don't know. My favorite guy doesn't give out his recipe, so here's mine...

Vegetable Fritters
0.5 kg chickpea flour (17 oz) at your local Indian grocery
2 tsp salt, or to taste
1 - 3 tsp red pepper, depending on how hot you want it
0.5 tsp black pepper
0.5 tsp cumin seeds (zeera seeds)
water to make a thick paste of the above ingredients

2 onions
2 small potatoes
1 bunch spinach
green chilis, if adventurous
cilantro leaves, small handful

1. Mix non-vegetable ingredients to make thick paste. Let stand two hours.
2. Peel and chops vegetables finely.
2. Add chopped vegetables to thick paste just before frying
3. Drop by spoonfuls into deep, hot oil. Turn with slotted spoon.
4. Brown, drain, and eat hot. Serve with cilantro chutney or catsup and hot masala chai!




Photo Credit: artist in doing nothing via Compfight cc

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