| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 145 | 3.2g | 0.4g | 26g |
| sugars | fibre | protein | salt |
| 3.8g | 4.3g | 5.9g | 0.6g |
Why I Love Indian Vegetable Fritters
The allure of Vegetable Fritters draws me in every time. These delightful Indian snacks, packing a vibrant assortment of vegetables and spices, carry an irresistible charm that crosses borders and cultures. Finding inspiration in the culinary genius of Chef Sanjay Thumma, I’ve been drawn to explore more of Indian cuisine, integrating it into my own style that bridges Pacific Northwest flavors with my Japanese heritage. The complex blend of spices and the art of deep frying these fritters is fascinatingly complementary to the traditions I was raised with.
Image of Vegetable Fritters
Finding Connections in Culinary Divergence
One might wonder, how does an Indian recipe find room in the kitchen of a Sushi-obsessed cook? For chefs like me, it’s all about finding those common touches. The idea of using locally sourced ingredients, a practice I picked up while growing up in Seattle and spending considerable time in Japan, mirrors the core philosophy of Indian cuisine. Vegetable Fritters allow me to employ fresh produce, particularly root vegetables that grow abundantly in my neck of the woods, similar to using local seafood in my sushi and other fish-centric dishes.
A Symphony of Flavors in Every Bite
Vegetable Fritters also dish out an ensemble of aromas and flavors, quite akin to the sensory experience of Japanese cuisine. The symphony played by ginger, cumin, and asafoetida recollects the delicate balance I strive to mirror in my sushi, where each ingredient sings, yet harmonizes with the whole.
The crunch of these Fritters pair exquisitely with a variety of dips and sauces. They’re ever so similar to Indian Samosas, with a slightly more diverse vegetable profile and a different molding technique. They can also serve as a fine appetizer or side with main courses such as the North Indian Dal Makhani or Japanese Shoyu Ramen, a testament to their culinary versatility.
Ultimately, my love for the Vegetable Fritters recipe comes down to this: it amplifies the value I place on exploring the fusion of cultures and flavors. It’s a testament of how food transcends and unites us, no matter our backgrounds and how far apart our cuisines might initially appear.
What You’ll Need
- 1 1/2 cups Gram Flour (Besan)
- 1/2 cup Rice Flour
- 2 cups finely chopped Mixed Vegetables (carrots, bell peppers, cabbage, spinach, onion)
- 2 Green Chilies, finely chopped
- 1 tablespoon Ginger, minced
- 2 tablespoons Fresh Cilantro, chopped
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Asafoetida (Hing)
- 1 teaspoon Baking Soda
- 1 teaspoon Cumin Seeds
- Salt, to taste
- Water, as required for batter consistency
- Vegetable Oil, for deep frying
Method
Step One
Begin by gathering all your ingredients. Make sure your vegetables are all finely chopped and ready to go.
Step Two
In a large mixing bowl, combine the gram flour, rice flour, red chili powder, turmeric powder, asafoetida, cumin seeds, baking soda, and salt. Mix all these dry ingredients well.
Step Three
Add in the finely chopped mixed vegetables, green chilies, minced ginger, and fresh cilantro into the same bowl. Mix them thoroughly, ensuring that the vegetables are evenly coated with the dry mixture.
Step Four
Slowly start adding water into the mixing bowl. You want to add it gradually, until your mixture turns into a thick batter. Be careful not to add too much water or your fritters won’t hold together well when fried. The consistency should be such that it coats the back of a spoon.
Step Five
Heat up ample vegetable oil in a deep frying pan or a kadai. Use a spoon to drop spoonfuls of the batter into the hot oil. Be careful, the oil should not be too hot or too cold. If too hot, the fritters will quickly get colour on the outside but remain raw from inside, and if too cold, the fritters will absorb too much oil.
Step Six
Fry your fritters on medium heat, until they turn a nice golden brown color on all sides. Once done, remove them from oil with a slotted spoon and drain on paper towels to absorb any excess oil.
Step Seven
Repeat this process with the remaining batter. Serve your Vegetable Fritters hot, with your favorite chutney or sauce. They can be a delightful tea time snack or an excellent starter for any meal.
