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Vegetable fritters

  • 10servings
  • 60minutes

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Source: recipefinder.msn.co.nzReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, E
MineralsFluorine, Manganese, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup chickpea flour (besan)

  2. 1 cup self-raising flour

  3. 1 tablespoon bottled Indian curry paste (rogan josh, balti, vindaloo)

  4. 1 potato, finely diced

  5. 1 zucchini, finely grated

  6. 1 carrot, finely grated

  7. 1 cup tiny cauliflower florets

  8. 3 green onions, finely chopped

  9. 2 tablespoons finely chopped coriander

  10. Vegetable or rice bran oil, for deep-frying

  11. Natural yogurt, to serve

  12. Hot Apricot Sambal, to serve

Instructions Jump to Ingredients ↑

  1. Sift together flours into a large mixing bowl. Whisk curry paste with 1 cup cold water; gradually add to flour, stirring constantly to make a smooth batter. Stir through vegetables and coriander.

  2. Heat oil in a large wok or frying pan over moderate heat until a drop of batter sizzle and turns golden in 20 seconds. Cook tablespoons of mixture, in batches, for 1-2 minutes until golden and crisp. Drain on paper towels. Serve warm with dip and sambal.

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