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
(The veggies have to be thinly shredded)
Shredded cabbage- 1 cup
Shredded carrot- 1 cup
Capsicum – ½ cup
Radish- 1/4th cup
Zucchini- ½ cup
Parsley (chopped) – 1/4th 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
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
- Mix all the shredded veggies in a big bowl
- Add salt, pepper powder (s), carom seeds, sugar and keep aside for the veggies to release moisture
- 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.
- 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.
- Heat the frying pan.
- Add a drizzle of oil and let it heat.
- 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.
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.
Tags: breastfeeding snacks, starters