| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 cup fine chickpea flour
- 1 tablespoon ground cumin
- 1 tablespoon black mustard seeds
- 1 teaspoon salt
- 1 teaspoon dried red pepper flakes
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1/2 teaspoon cornstarch
- 1/4 teaspoon ground coriander
- 1/4 teaspoon baking powder
- 3/4 to 1 cup water
- 1 teaspoon peanut or vegetable oil
- 6 cups vegetable oil for frying
- 1 bell pepper, cored, seeded, and sliced in 1/2 inch strips
- 6 medium mushrooms, whole or sliced in half
- 1 cup broccoli florets
- 2 cups cauliflower florets
Instructions
- Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance.
- To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 239 |
| Total Fat | 18 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 360 mg |
Reviews
I had vegetables, cauliflower and corn, left over I wanted to use to make fritters. I found this recipe on Food Network. It was easy to prepare and easy to fry, did not stick to the pan. The only changes I made were leaving the cayenne out and using the vegetables I had at hand. Took them to a BBQ and reheated on the grill. The taste was phenomenal and they were a big hit!