You MUST serve these with some sort of dip - we'll use anything to hand - shop bought chilli dipping sauce is awesome (and OCD Hubbie admitted that he didn't really care about the fritters, it was all about the highly toxic and unhealthy sauce). The fritters are also lovely with a Mint and Coriander Raita - get used to me writing this because I serve this with practically everything so you may as well learn the recipe off by heart (not that difficult even if your brain has been peppered with holes following the birth of your children). Enjoy your week. Hope the sun continues to shine x
Lovely Spice Pots Vegetable Fritters
For the Batter
250g chickpea (gram) flour
5 teaspoons of Spice Pot Blend - The Korma, Bhuna and Goan Blends and all work well
Fresh Chilli (optional)
Fresh Coriander (optional)
Salt, to taste
Mix it all up til smooth.
Vegetable oil for frying
Vegetables - I’ve tried:
To make the batter:
In a large bowl, mix the gram flour with about 400ml water and stir. Add in the salt, Spice Pot Spices, chilli (if using) and the chopped coriander.
If using Aubergines, slice finely and dip in the batter before frying.
Courgette and Onion Fritters
Or grate courgettes and onions directly into the batter and form patties before frying in the oil.
Heat up the oil (about 2cm in depth) in large frying pan. The oil should sizzle when you put in the fritters. Fry for about 3 minutes on each side. Continue with the next batch. Season with salt whilst still hot.
Serve with chilli dipping sauce or Mint and Coriander Raita
I have also grilled them and cooked them in the oven on greaseproof paper - they taste good but you don’t get the lovely crispyness….
This makes quite a large batch so you can freeze them or just keep them as a handy snack in the fridge.