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By Root 317 0

AHEAD: You can partially fry all the fritters to light brown color, step 5. Cool and refrigerate in a covered bowl for up to 2 days. Or, freeze them for up to 3 months in a freezer-safe plastic bag. Before serving (thaw if frozen), fry them again on high heat, as in step 5, to golden brown.You can bake them, if desired, in a preheated oven (400ºF) in a single layer. Baking makes the fritters a little dry, so take care not to overbake them.

NUTRITION INFORMATION PER SERVING:

Calories: 109; Total Fat: 3 g (Saturated Fat: 0 g);

Carbohydrate: 17 g; Protein 6 g, Fiber: 2 g,

Sodium: 295 mg

GF

Mixed Vegetable Fritters

Subji Pakora

PREP: 15 minutes

COOK: 20 minutes

MAKES: 12 servings

SERVING SIZE: 2-3 fritters

Mixed vegetable fritters/pakoras are a popular appetizer in restaurants. In India, they are also a popular street food, sold in kiosks and fried to order. There is nothing like a hot cup of tea and hot pakoras on a cold or rainy day. Serve with chutney or ketchup. Besides teatime, my mom also served these for a special Sunday breakfast. I, on the other hand, am known to make a variety of vegetable fritters and call it dinner a couple times a year.

1¾ cups besan

1 cup potatoes, peeled and cut into ¼-inch dice

1½ cups onions, ¼-inch diced

3 cups spinach, coarsely chopped

3 tablespoons cream of rice

¾ cup water

2 teaspoons ground coriander

1 teaspoon cayenne pepper, or to taste

2-3 teaspoons green chiles, finely chopped, to

taste

2 teaspoons salt

1 teaspoon amchur or 1 tablespoon lemon juice

Canola or vegetable oil for frying

1. Sift the besan to break any lumps. Set aside.

2. In a mixing bowl, combine potatoes, onions, and spinach. Add besan and cream of rice. Using a large spoon, mix well with water. Add coriander, cayenne pepper, green chiles, salt, and amchur. Mix well to coat vegetables.

3. Heat 3 inches oil in a karahi/wok or skillet on high heat. Oil is ready when a little bit of batter dropped in the oil rises to the top right away (about 400ºF).

4. Drop about 1 tablespoon of batter at a time in the hot oil with a spoon or forefingers (if comfortable working with your hands), frying several fritters at a time. Fry for 3 to 5 minutes, until golden brown on one side. Turn fritters over and fry on the other side. Drain on paper towels. The fritters will be irregular in shape.

5. Serve hot with chutney of choice.

MAKE AHEAD: You can partially fry all the fritters to light brown color, step 5. Cool and refrigerate in a covered bowl for up to 2 days. Or, freeze them for up to 3 months in a freezer-safe plastic bag. Before serving (thaw if frozen), fry them again on high heat, as in step 5, to golden brown.You can bake them, if desired, in a preheated oven (400ºF) in a single layer. Baking makes the fritters a little dry, so take care not to overbake them.

NUTRITION INFORMATION PER SERVING:

Calories: 154; Total Fat: 9 g (Saturated Fat: 0.5 g); Carbohydrate: 15 g; Protein 4 g: Fiber: 2 g;

Sodium: 404 mg

GF

Eggplant Fritters

Baingan Pakora

PREP: 10 minutes

COOK: 20 minutes

MAKES : 6 servings

SERVING SIZE: 3 pieces

These are my husband’s favorite fritters. If you like eggplant, you’ll love these, and if you don’t, substitute another vegetable of choice (see Variation).

¾ cup besan

2 tablespoons cream of rice

1 teaspoon ground coriander

½ teaspoon cayenne pepper and/or 1-2

teaspoons green chilies, chopped, to taste

1 teaspoon amchur or 2 teaspoons lemon juice

1 teaspoon salt, divided

½ cup plus 1-2 tablespoons water

1 small eggplant (about 8 ounces)

Canola or vegetable oil for frying

1. Sift besan to break any lumps. In a mixing bowl, combine besan, cream of rice, coriander, cayenne pepper, amchur, and ¾ teaspoon salt. Add ½ cup water and stir well with a large spoon until mixture forms a batter-like consistency.

2. Slice eggplant into ¼ -inch-thick circles. If the circles are too wide, cut them in half. Sprinkle with remaining ¼ teaspoon of salt.

3. Heat 3 inches oil in a karahi/wok or skillet on high heat. Oil is