| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Chinese |
Vegetables |
1 |
Servings |
INGREDIENTS
|
|
Fresh vegetables of your |
|
|
Choice: |
|
|
Florets of cauliflower |
|
sl |
Eggplant |
|
|
Peeled potato or sweet |
|
|
Potato |
|
|
Onion rings |
|
|
Mushrooms are examples |
|
|
The batter: |
| 1 1/2 |
c |
Chickpea flour |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/3 |
ts |
Ground turmeric |
| 1/2 |
ts |
Ground cumin |
| 3/4 |
ts |
Ground coriander |
| 3/4 |
ts |
Whole ajwain seeds or whole |
|
|
Cumin seeds |
| 1/4 |
ts |
Cayenne pepper |
INSTRUCTIONS
Sift the chickpea flour, salt and baking soda together into a bowl. Add
all the other spices for the batter. Very slowly and gradually pour in
1-1/4 cups water, beating with a fork or a wooden spoon as you do so. You
should have a smooth batter. Heat the oil in a wok or other utiensil for
deep frying over a medium flame. Tpr. 350-375. Put the potato slices into
the batter. Lift out a handful with your fingers and let any extra batter
drip back into the bowl. Now put these slices into the hot oil, as many as
the wok will hold in a single layer. Fry slowly, about 7 minutes on each
side. When the outside is golden grown and crisp, remove fritters with a
slotted spoon and leave to drain on a mesh rack or on paper towels.
Separate the onion rings, and proceed as before. Do all the vegetables this
way, dipping them in the batter, draining, frying and draining them.
Ideally as each batch is fried, it should be eaten. I suspect these could
be twice fried as we do so many chinese things like eggrolls. Posted by
SassyJo
Recipe By :
From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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