Vegetable Fritters: A Lip-Smacking Snack (Recipe)

Fritters are a fun option for almost every party. The crisp outer layer and mushy insides are a fall-in-love combination. They are versatile and will bring joy to old-young alike. I have always been a crazy fan of all versions. Indian cuisine has many different variations of the original recipes and I believe that every dish has a story and history. I don’t know about the ancient grand-old fritter mother, but whatever version I know is surely lip-smacking.  

Before you Start Making

When I was growing up, my mother and aunty used to often make fritters for evening snacks. For them it was a great way to make me eat veggies since I was a fuzzy eater. To me is more than a dish- it is a reminder of the love my Maa (Bengali for ‘mother’) and Kakin (Bengali for ‘Aunt’) had for me in trying to feed me nutrition through innovation. I am utterly delighted in being able to share my favorite version of the crispy delights. Indians prepare a lot of dips that goes great with them. I will also be sharing my mom’s recipe of my favorite dip. Here you go.

Ingredients (Fritters):

(The veggies have to be thinly shredded)

Shredded cabbage- 1 cup

Shredded carrot- 1 cup

Capsicum – ½ cup

Radish- 1/4^th cup

Zucchini- ½ cup

Parsley (chopped) – 1/4^th cup

Flour- 3 heaped tablespoons

Corn starch- 2 heaped tablespoons

Black pepper powder- 1 teaspoon

White pepper powder- ½ teaspoon

Salt to taste

Sugar – three pinch

A pinch of carom seeds (if available)

Water as needed

Ingredients (Dip):

Coriander leaves- 2 cups

Green chillies- 2 or 3 depending on your heat tolerance

Mint leaves- four to five

Salt- to taste

Ginger- ½ inch or less depending on your preference

Organic vinegar- 1 teaspoon

Lemon juice

Preparing Fritters:

1. Mix all the shredded veggies in a big bowl
2. Add salt, pepper powder (s), carom seeds, sugar and keep aside for the veggies to release moisture
3. Once the veggies becomes soggy, add the flour and corn starch. Then slowly add water to bind the mixture. The batter should be just sticky.
4. Check the stability of the mixture. Take a spoonful of batter to see if it retains the round shape. If you have added more water, you can add some more flour or rice flour or gram flour to soak the excess.
5. Heat the frying pan.
6. Add a drizzle of oil and let it heat.
7. Once the pan is ready, add two table spoon of the mixture through a round cookie cutter. You can shallow fry two to three fritters for each sides. Both sides should turn golden brown. Serve hot with coriander dip.

Preparing Dip:

Grind the coriander, chilly and ginger along with a spoonful of organic vinegar. Add salt and lemon juice to balance the chillies and taste of coriander. Check the salt and modify according to your taste. Indians love spicy food but you can reduce the amount of ginger if you don’t like it much.

I am sure you’re gonna love this recipe. It is so much fun and goodness packed. Do try and let us know your feedback.