My love for vegetables started at a very young age when I was in my early teens. During the summer holidays, my eldest sister and I had to attend the 7.30 a.m. Mass at Gloria Church, Byculla in Mumbai. After the service, we were instructed by our mother to go across the street to the wholesale Byculla vegetable market. Fresh varieties of vegetables and fruits were available at this market. As requested by our mother, we would purchase a couple of different vegetables. This taught us to be wise with our selection and also, motivated us to eat what we had purchased. I don’t remember ever disliking any vegetables with the bitter ones like karela, fresh baby fenugreek leaves (methi) and even guar (cluster beans) being my top favourites.
The word “fritter” comes from the Old French “friture” which has its roots in the Latin word for “fry”. Fritters are small cakes either sweet or savoury that have been shallow or deep fried. They can be made with vegetables, fruits, seafood, meat or other ingredients, battered or breaded. A combination of the selected vegetables and spices as listed in the recipe is what makes these fritters absolutely addictive. Perfect as an appetizer or a side to the main meal. Crispy, delightful, tempting you to eat more and more.
Buy vegetables that are bright in colour and firm to the touch. Avoid the ones with spots, blemishes and fungal mold. They have a short life and consume when they are fresh to benefit from their nutritional value. Incorporating vegetables in your daily diet will keep you fit and free from chronic diseases.
The word “fritter” comes from the Old French “friture” which has its roots in the Latin word for “fry”. Fritters are small cakes either sweet or savoury that have been shallow or deep fried. They can be made with vegetables, fruits, seafood, meat or other ingredients, battered or breaded. A combination of the selected vegetables and spices as listed in the recipe is what makes these fritters absolutely addictive. Perfect as an appetizer or a side to the main meal. Crispy, delightful, tempting you to eat more and more.
Buy vegetables that are bright in colour and firm to the touch. Avoid the ones with spots, blemishes and fungal mold. They have a short life and consume when they are fresh to benefit from their nutritional value. Incorporating vegetables in your daily diet will keep you fit and free from chronic diseases.
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Crispy Mixed Vegetable Fritters
(Yields 20 to 22)
Ingredients:
2 large green bell peppers (sliced)
2 large potatoes (grated)
2 onions (sliced)
2 carrots (grated)
2 cups baby spinach (chopped)
1-inch ginger (grated)
4 green chillies (chopped)
1 cup all-purpose flour
1/2 cup semolina
1/4 cup cornstarch
1/2 teaspoon baking powder
1 teaspoon chilli powder
1/2 teaspoon pepper powder
oil for shallow frying
salt
Method:
Transfer all the seven vegetables into a bowl. Sprinkle chilli powder and pepper powder. Add all-purpose flour, semolina, cornstarch and baking powder. Mix until well combined.
Heat oil for shallow frying.
Incorporate the salt at the end just before frying as the vegetables will start to release moisture. No water is used in this recipe. As you keep mixing, the vegetables will start to clump together.
Once the oil is ready, take a small portion of the mixture. Flatten on the palm of your left hand and transfer into the skillet. On medium heat, fry in batches, flattening with the spatula until crispy and golden on both sides. Drain on absorbent paper towels.
Repeat the above with the rest of the mixture.
Serve hot.
Note:
To read click here: Copyright & Privacy Policy
Crispy Mixed Vegetable Fritters
(Yields 20 to 22)
Ingredients:
2 large green bell peppers (sliced)
2 large potatoes (grated)
2 onions (sliced)
2 carrots (grated)
2 cups baby spinach (chopped)
1-inch ginger (grated)
4 green chillies (chopped)
1 cup all-purpose flour
1/2 cup semolina
1/4 cup cornstarch
1/2 teaspoon baking powder
1 teaspoon chilli powder
1/2 teaspoon pepper powder
oil for shallow frying
salt
Method:
Transfer all the seven vegetables into a bowl. Sprinkle chilli powder and pepper powder. Add all-purpose flour, semolina, cornstarch and baking powder. Mix until well combined.
Heat oil for shallow frying.
Incorporate the salt at the end just before frying as the vegetables will start to release moisture. No water is used in this recipe. As you keep mixing, the vegetables will start to clump together.
Once the oil is ready, take a small portion of the mixture. Flatten on the palm of your left hand and transfer into the skillet. On medium heat, fry in batches, flattening with the spatula until crispy and golden on both sides. Drain on absorbent paper towels.
Repeat the above with the rest of the mixture.
Serve hot.
Note:
- No water is used in this recipe.
- Salt is added to the mixture just before frying.
- Ginger adds a nice flavour profile to these fritters. If desired, garlic can be included.
