Home | Search | Contact Us | Other Sites
 

Appetizer (1993)
Baked Food (8338)
Barbeque (736)
Beans Grain (2709)
Beef (2144)
Beverages (44)
Bread (0)
Dessert (0)
Jelly and Jam (0)
Kids (0)
Lamb (0)
Liquor (0)
Main Dish (0)
Meat (0)
Misc (1605)
Pasta (0)
Poultry (0)
Salad (0)
Seafood (0)
Soup (0)
Spicy (0)
Vegetable (0)
Vegetarian (0)

 

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


 



Vegetable Fritters (Pakora) Recipe




Ingredients


Recipe Info
Category : Appetizer
Rating : 3
Contributor : 0
Print Recipe
Directions

1 c Chickpea flour (besan)

1/2 c Unbleached all-purpose flour

1/2 ts Baking soda

3/4 ts Cream of tartar

1/4 ts Sea salt

1 ts Cumin powder

1 ts Coriander powder

1 ts Tumeric

1/2 ts Asafetida (optional)

1/4 ts Cayenne pepper

1 1/4 c Cold water

2 tb Lemon juice

Oil, for frying 1 c Sliced potatoes (1/4" thick)

1 c Cauliflower florets

1 c Chopped bell pepper

Blend flours, baking soda, cream of tartar, salt and spices. Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream. Set aside. Heat about 3" oil in a large skillet or deep fryer. Dip vegetables in batter to coat. Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes. Remove with a slotted spoon and drain on absorbent paper. Cover and place in a warm oven while cooking remaining pakoras. Per serving: 186 ca l, 5 g prot, 95 mg sod, 25 g carb, 8 g fat, 0 mg chol, 21 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias



Vegetable Fritters (Pakora) Recipe





 
© 2004 Recipe Search ~ All Rights Reserved ~ Privacy Policy