Vegetable Fritters
Ingredients
- 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
Instructions
Yield: 12 servings. 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.