Broccoli Fritters
Makes 20
Preparation time: 15 minutes. Frying time: 20 minutes. Total time: 35 minutes
Suitable for: Vegetarians, Vegans and those on a gluten free diet
Broccoli fritters with a hot cup of Vegan Masala Chai
Ingredients:
100g broccoli head, cut the florets from the head of the broccoli - about ½ inch wide and 1 - 1½ long. Rinse and shake off as much residual water as possible. Place on absorbent kitchen paper until ready to use.
For the batter:
150g gram flour
150ml cold water
2 cloves of garlic, crushed
2 green chillies, chopped finely
1½ level teaspoons of salt
¼ teaspoon of turmeric
¼ teaspoon of garam masala
1 finely sliced spring onion, including the green parts (optional)
Method:
Make the Batter:
Sieve the gram flour into a bowl
Add the water and whisk to form a smooth thick batter
Add the garlic, chillies, turmeric, salt and garam masala and mix thoroughly.
Cover and set aside for 30 minutes.
Frying the fritters:
Place the oil in a karai or wok/deep fat fryer no more than one third full. Heat on medium to high heat. Test the oil to see if hot enough to fry by placing a drop of the batter into the oil. If the ball of batter rises within a second or two, the oil is hot enough.
Re-whisk the batter.
Dip each individual broccoli floret in the batter to coat thoroughly and gently place into the hot oil. The number of florets in the karai at any one time will depend on the size of the karai. Make sure there is enough room between the fritters to be able to turn them over in the oil whilst frying without breaking them.
When the fritters rise to the surface, gently turn them over. Continue turning them over every so often until they are evenly golden and crisp on both sides. Gently remove from the oil, draining any excess oil back in the karai and place on a plate lined with absorbent kitchen paper.
Repeat process from No. 3 above until all the florets have been fried
Serve with your favourite chutney.