SPICED SWEDE FRITTERS
The mild flavour of swede is a great vehicle for vibrant spices, so this twist on Indian vegetable pakoras really works
Provided by Silvana Franco
Categories Dinner, Side dish
Time 55m
Yield Serves 4 as a starter, makes 15
Number Of Ingredients 13
Steps:
- Cook the swede in a pan of boiling water for 15 mins until tender, then drain well. In a large bowl, mix together the flour, crème fraîche and egg to make a smooth, thick batter. Stir in the chilli, onion, spices and coriander, then season generously. Very roughly mash the swede and stir into the mixture.
- Heat a splash of the oil in a large non-stick pan and cook small, flattened spoonfuls of the mixture for 2 mins on each side until crisp and browned. Serve hot with chutney.
Nutrition Facts : Calories 242 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
SPICY VEGETABLE FRITTERS
From "Raga Cuisine of India" comes another favorite local (to Seattle) restaurant recipe. The book says the same spiced batter could coat shrimp, cubed fish, or strips of chicken to serve as a substantial starter or part of a main course. The batter will thicken the longer it stands, so it's best to coat the vegetables and fry them right after it is made. Be sure to have the vegetables already trimmed and portioned before you begin to mix the batter. Pick a couple of contrasting chutneys--perhaps one spicy, one milder-- to serve with the fritters. Ajwain is a unique spice, related to caraway and cumin but with a flavor more reminiscent of thyme. It's available in Indian markets and specialty spice shops but can also be omitted from the recipe. Gram flour (not to be confused with graham flour) may also be labeled 'besan' or 'chickpea' or 'garbanzo' flour.
Provided by GinnyP
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pour oil to a depth of 3 to 4 inches into a deep-fryer or a large, heavy saucepan and heat over medium-high heat to 350F.
- (The oil should come no more than halfway up the sides of the pan.) While the oil is heating, prepare the batter.
- Combine the flour, 2 tsp oil, cumin, coriander, cayenne, garlic, salt, baking powder, and ajwain (if using) in a medium bowl.
- While stirring, gradually pour in enough water to make a batter of coating consistency.
- Working in batches, dip the vegetable pieces into the batter, letting the excess drip back into the bowl, then carefully lower the coated vegetables into the hot oil.
- Do not crowd the pan.
- Fry until golden brown, 2 to 3 minutes.
- Remove the fritters from the oil with tongs or a slotted spoon and drain on paper towels.
- Continue with the remaining vegetables, allowing the oil to reheat between batches as needed.
- Arrange the fritters on a warmed platter and serve immediately with chutney alongside for dipping.
APPLE FRITTERS WITH SPICED SUGAR
Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet apple fritters. Any firm apple works well here.
Provided by Mindy Fox
Categories Apple Kid-Friendly Hanukkah Dessert Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 20 fritters
Number Of Ingredients 11
Steps:
- Fit a wide heavy pot with candy thermometer. Pour in oil to a depth of 2" and heat over medium-high until thermometer registers 375ºF.
- Meanwhile, whisk flour, 1/4 cup sugar, 3/4 tsp. cinnamon, and 1 1/4 tsp. salt in a large bowl. Add beer in a slow, steady stream, whisking until smooth.
- Whisk pepper, cardamom, 1/8 tsp. salt, and remaining 3/4 cup sugar and 1/4 tsp. cinnamon in a medium bowl.
- Working with 4-5 slices at a time, dip apples in batter, shaking off excess. Fry until golden, about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper towels to drain. Immediately toss in spiced-sugar mixture and serve warm.
CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE
Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip this chickpea recipe in chilled yogurt. -Shahrin Hasan, York, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place the chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In a cast-iron Dutch oven or an electric skillet, heat oil to 375°. Shape rounded tablespoons of bean mixture into balls. Drop a few at a time into hot oil. Fry until golden brown, 2-3 minutes, turning frequently. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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