Marrow Fritters
Serve as a Starter or a Snack
Makes 18 Fritters
Preparation time: 15 minutes Frying time: about 20 minutes
Total time: 35 minutes
Suitable for: Vegetarians, Vegans and those on a gluten free diet.
Enjoy piping hot on their own as a snack or with a chutney and yoghurt as a starter to a meal.
Ingredients:
800g marrow (weight after soft centre removed and discarded), peeled and grated coarsely
1½ chillies (green finger), chopped finely
1½ teaspoons salt
¼ teaspoon haldi (turmeric)
½ teaspoon of garam masala
1 clove garlic, crushed
a handful chopped coriander
170g gram flour, sifted
10 - 20ml water, if needed
Additional ingredients:
Oil (rapeseed/vegetable) for deep fat frying.
Method:
Quarter marrow, peel and remove the soft centre and discard.
Wash and grate coarsely.
Place the grated marrow in a muslin cloth and squeeze out as much of the water as possible (save this juice to use in juices or to add to broth for risottos and soups)
Place the resulting ‘pulp’ in a bowl, add the spices EXCEPT the salt. Add the garlic and mix together, using your fingers
Add the sifted gram flour and mix it into the spiced marrow pulp. Add the coriander and remix.
Heat the oil in a wok (only use enough oil to cover a third of the wok and use the back burner) on medium to high heat. To test when hot enough, drop a very small amount of the mixture into the hot oil, it should rise within a second or two.
Just before frying add the salt and mix thoroughly. The salt will cause the juices from the grated marrow to ooze out and should be enough to bind the mixture. If not, add a very small amount of water.
Scoop the mixture into a dessertspoon using a teaspoon to make a ‘mound’ in the dessertspoon. Gently drop this ‘mound’ into the hot oil guiding the mixture as you drop it in so it drops as a ‘mound’ rather than spreads out. Depending on the diameter of your wok, drop a number of these mounds into the hot oil ensuring there is sufficient room to turn the fritters over in the oil readily.
Fry on medium to high heat. When the fritters rise in the oil, turn them over. Continue turning them over every so often until they are golden brown in colour on both sides.
Drain, remove from the oil and place on absorbent kitchen paper.
Repeat the process from No. 5 above until all the batter has been used.
Enjoy piping hot
Super Healthy Pinnis
Traditional pinnis are made with chapati or wholemeal flour and powdered milk. My super healthy version is packed full of goodness with buckwheat flour (gluten-free), cold milled flaxseeds high in Omega 3, coconut oil and coconut sugar, nuts (almonds, cashew and pistachios) and a seed mix including pumpkin seeds, sunflower seeds and sesame seeds.
Makes 14
Preparation time: 15 minutes Cooking time: 30 minute Total time: 45 minutes
Suitable for: Vegetarians and vegans and those on a gluten-free diet .
Serve as a snack with a cup of masala chai or as a sweet after a meal.
Super Healthy Pinnis
Ingredients:
125g buckwheat flour
125g cold milled flaxseed
65g coconut oil plus 1 teaspoon for frying the sultanas
10g desiccated coconut
25g each of almonds, sliced and cashew nuts, sliced
20g each of pistachios, sliced and mixed seeds (a mix of pumpkin, sunflower, sesame)
10g sultanas
For the syrup:
125g coconut sugar
75ml water
½ teaspoon of crushed cardamom seeds
Method:
Melt the coconut oil. Add the buckwheat flour and the desiccated coconut and stir to combine with the coconut oil. Mix thoroughly.
Allow the flour and coconut to cook on gentle heat (low to medium) stirring occasionally until the flour turns a light brown in colour and the aroma of cooked flour is evident (about 8 minutes).
Melt a teaspoon of coconut oil in a small frying pan, add the sultanas and turn up the heat to medium/high. Stir the sultanas and when they ‘puff’ up remove the pan from the heat and keep aside.
Add the flaxseed, stir and cook gently for a further 5 minutes.
Take the pan off the heat, add the nuts, seeds and sultanas and put aside.
Make the syrup: Mix the water, sugar and crushed cardamoms in a separate pan.
Dissolve the sugar, turn down the heat to simmering point.
Boil gently on medium (to high heat, more towards the medium setting), stirring occasionally until a syrup of 1 thread consistency forms (about 5 minutes).
To test consistency, place a drop of the syrup onto a plate and allow it to cool for 15 - 30 seconds. Scoop the drop with your fore finger and, using your thumb gently pull it about half to once centimetre away from the finger, a thread should form in-between. This is known as ‘thread consistency’. The mixture should form one thin ‘threads’
Once the syrup is ready take if off the heat and add the dry pinni mixture prepared earlier to the syrup and combine evenly.
Transfer the contents onto a plate and once cool enough to handle (a couple of minutes at most) make the pinnis.
Take 40g of the mixture at a time and knead it it in the palm of one hand using the fingers of the other hand to form a ball and keep aside. Repeat the process with the remaining mixture OR
To make a Healthy Barfi, place the mixture in a c. 7.5 inch square tin. Press down the mixture to cover the base evenly and cut into diamond shaped barfi’s. Allow to cool.
Garnish with sliced pistachios.
Serve as a snack with a cup of hot chai or as a dessert at the end of a meal. Store in an airtight container.
Cool Cucumber Soup
Lightly spiced and refreshing Cool Coriander Soup, just perfect for the long summer days and to use up the glut of the cucumber harvest for those growing them in their back yard or allotment.
Serves: 6
Preparation time: 15 minutes Cooking time: 40 - 45 minute Total time: 55 minutes
Suitable for: Vegetarians, vegans and those on a gluten-free diet.
Serve with a slice of my favourite bread - Vegan Date & Nut Loaf
Ingredients:
30g butter or Vegan Block
1 medium onion, chopped finely
2 cloves garlic, crushed
1 one inch piece of fresh ginger, grated finely
½ - 1 green chilli, roughly chopped
800g young cucumbers, peeled and sliced/chopped
1 litre vegan/vegetable stock
100g/ml thick coconut milk (the oriental canned variety)
a handful each of chopped parsley and coriander
juice of half a lemon
salt and ground black peppercorns to taste
Cool Cucumber Soup
Method:
Melt the butter or Vegan block in a large pan, add the onions and fry on gently on medium to low heat until onions are soft.
Add the garlic, ginger and chilli, stir and cook for a minute or so.
Add the cucumber. Stir to coat with the onions. Cover the pan with its lid and gently cook for 10 minutes stirring half way through the process.
Add the stock, bring to the boil, cover the pan and simmer gently for about 20 minutes until the cucumber is cooked through and soft.
Add the chopped parsley and coriander, bring back to the boil.
Remove from the heat and blitz in a blender until smooth.
Return to the pan, add the coconut milk, salt ground peppercorns to taste, warm through on gentle heat until soup returns to almost boiling point. Add the lemon juice and remove form the heat.
Serve hot or cold with lightly toasted slices of my Vegan Date & Nut Loaf!
Mushroom & Sweet Potato Soup
Shiitake mushrooms contain the highest level of natural copper, a mineral that supports our bones, immune system and blood vessels. Shiitake mushrooms are also a valuable source of selenium, beta-glucans and a compound that lowers cholesterol
Serves: 6
Preparation time: 15 minutes Cooking time: 40 minute Total time: 55 minutes
Suitable for: Vegetarians, vegans and those on a gluten free diet.
Serve with a slice of my favourite bread - Vegan Date & Nut Loaf
Mushroom & Sweet Potato Soup
Ingredients:
80g butter or Vegan Block
2 medium onions, chopped finely
2 cloves garlic, crushed
½ green chilli, roughly chopped
500g mushrooms, wiped and sliced (I used shiitake mushrooms)
1 medium sweet potato (200g prepared weight), peeled and diced finely
1.1 litre vegan/vegetable stock
salt and ground black peppercorns to taste
Method:
Melt the butter or Vegan block in a large pan, add the onions and fry on gently on medium to low heat until onions are soft.
Add the garlic and chilli, stir and cook for a minute or so.
Add the diced sweet potato. Stir to coat with the onions. Cover the pan with its lid and gently cook for 10 minutes stirring half way through the process.
Add the mushroom, turn up the heat and fry for a few minutes until the mushrooms have ‘wilted” down and combined with the onions and sweet potatoes
Add the stock, bring to the boil, cover the pan and simmer gently for 10 - 15 minutes until the sweet potatoes are cooked through and soft.
Remove from the heat and blitz in a blender until smooth.
Return to the pan, add salt ground peppercorns to taste, warm through on gentle heat until soup returns to almost boiling point.
Serve piping hot with lightly toasted slices of my Vegan Date & Nut Loaf!
Root Vegetables, Celery & Spinach Soup
Excellent soup for bone health and tastes good too!
Serves: 6
Preparation time: 15 minutes Cooking time: 35 minute Total time: 50 minutes
Suitable for: Vegetarians, vegans and those on a gluten free diet.
Serve with a slice of my favourite bread - Vegan Date & Nut Loaf
Root vegetables, Celery & Spinach Soup served with lightly toasted slices of my Vegan Date & Nut Loaf
Ingredients:
3 tablespoon vegetable oil
2 medium onions, peeled, quartered and sliced finely
2 cloves garlic, crushed
½ green chilli, roughly chopped
¾ teaspoon salt
400g destalked spinach (I used young spinach, mustard, kale leaves from my garden), washed and chopped roughly OR 400g of frozen spinach, defrosted
1 medium sweet potato (150g prepared weight), peeled and diced finely
1 medium/large parsnip (150g prepared weight), peeled and diced finely
1 large carrot (150g prepared weight), scrubbed and diced finely
small fennel (75g prepared weight), prepared and sliced finely
3 celery stalks (150g), washed and sliced finely
1.1 litre vegan/vegetable stock
Juice of ½ - 1 lime according to taste
Ground black peppercorns to taste
Method:
Heat the oil in a large pan, add the onions and fry on gently heat until onions are soft.
Add the garlic and chilli, stir and cook for a minute or so.
Add the vegetables except the spinach. Stir to coat with the onions. Cover the pan with its lid and gently cook for 10 minutes stirring half way through the process.
Add the salt, stir, then add the spinach. Stir through to combine with the vegetables.
Add the stock, bring to the boil, cover the pan and simmer gently for 15 minutes until the root vegetables are cooked through and soft.
Remove from the heat and blitz in a blender until smooth.
Return to the pan, add ground peppercorns and lime juice, warm through on gentle heat until soup returns to almost boiling point.
Serve piping hot with lightly toasted slices of my Vegan Date & Nut Loaf!
Kale Soup
Serves: 4
Preparation time: 15 minutes Cooking time: 35 minute Total time: 50 minutes
Suitable for: Vegetarians, vegans and those on a gluten free diet.
Serve with a slice of my Vegan Date & Nut Loaf
Kale Soup with slices of Vegan Date & Nut Loaf
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped finely
2 cloves garlic, crushed
½ green chilli, roughly chopped
150g destalked kale, washed and chopped roughly
2 medium potatoes (c. 200g), peeled and diced
750ml vegan/vegetable stock
250ml whole milk (125ml almond milk for vegan version)
salt/pepper to taste
Method:
Heat the oil, add the onions and potatoes and coat with the oil.
Cover the pan and saute the onions and potatoes on gentle heat for 10 minutes stirring half way through the process.
Add the kale and stir through for a minute or so.
Add the stock, bring to the boil, cover the pan and simmer gently for 10 - 15 minutes until the kale is cooked and potatoes are soft.
Pour in the milk and bring back to simmering point.
Take off the heat and blitz in a blender.
Add salt and pepper to taste. Serve.
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.
Chutney ‘Sandwich’ Paneer and Tofu (Vegan) Pakoras
Serve as a Starter or a Snack
Makes 15 - 18
Preparation time: 15 minutes. Frying time: about 20 minutes
Plus time for making paneer and chutney.
Paneer version: Vegetarians and those on a gluten free diet
Tofu version: Vegetarians, vegans and those on a gluten free diet
Enjoy piping hot as a starter to a meal or a snack or starter on their own or with a chutney.
Ingredients:
150g gram flour
150ml cold water
2 cloves of garlic, crushed
2 - 3 green chillies, chopped finely
1½ level teaspoons of salt
¼ teaspoon of turmeric
¼ teaspoon of garam masala
1 finely sliced spring onion (optional)
½ teaspoon amchoor (dried mango powder) or 2 teaspoons lemon/lime
250g paneer or tofu (for vegans)
One portion Mint & Coriander Chutney
Vegetable oil for deep fat frying
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, garam masala amchoor/lemon juice and mix thoroughly.
Cover and set aside for about an hour
Preparation of the Paneer:
Cut the paneer or tofu into triangular or diamond shapes about 2cm deep. Slice each piece in half and spread a layer of chutney (2mm) in between the two creating a sandwich.
Putting it all together:
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 it 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 the chutney paneer or tofu sandwich in the batter and coat on all sides Gently slide the coated ‘sandwich’ into the oil.
Repeat step 3 above until the number of ‘sandwiches’ that your karai can hold at any one time ensuring there is sufficient room to turn the paneer pakoras over easily.
When the pakoras begin to 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 into karai and place on a warm plate lined with absorbent kitchen paper.
Repeat process from No. 3 above for the remaining cubes of paneer.
Serve hot on their own or with a chutney
Paneer/Halloumi Pakoras
Serve as a Starter or a Snack
Makes 24
Preparation time: 15 minutes. Frying time: about 20 minutes
Suitable for: Vegetarians and those on a gluten free diet
Enjoy piping hot as a starter to a meal or a snack or starter on their own or with a chutney.
Ingredients:
150g gram flour
150ml cold water
2 cloves of garlic, crushed
2 - 3 green chillies, chopped finely
1½ level teaspoons of salt
¼ teaspoon of turmeric
¼ teaspoon of garam masala
1 finely sliced spring onion (optional)
½ teaspoon amchoor (dried mango powder) or 2 teaspoons lemon/lime
250g paneer or Halloumi cheese
Vegetable oil for deep fat frying
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, garam masala amchoor/lemon juice and mix thoroughly.
Cover and set aside for about an hour
Preparation of the Paneer:
Cut the paneer/halloumi into cubes c. 2cm - 2.5cm by 1 cm deep and keep aside
Putting it all together:
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 it 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.
Place a cube of paneer/halloumi into the batter, coat on all sides and gently slide the coated paneer/halloumi into the oil.
Repeat step 3 above until the number of coated paneer cubes that your karai can hold at any one time ensuring there is sufficient room to turn the paneer pakoras over easily.
When the pakoras begin to 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 into karai and place on a warm plate lined with absorbent kitchen paper.
Repeat process from No. 3 above for the remaining cubes of paneer.
Serve hot on their own or with a chutney
Pakoras
spinach and ground elder pakoras
Crisp vegetable snacks to go with that hot masala chai
Video: Ale Armijos
Serve as a Starter or a Snack
Makes 24 Pakoras
Preparation time: 30 - 40 minutes. Frying time: about 20 minutes
Suitable for: Vegetarians, Vegans (substitute the dairy yoghurt used in this recipe for soya yoghurt or omit yoghurt altogether and add lemon juice) and those on a gluten free diet.
Substitute the spinach for young ground elder when in season. Ground elder is recommended by herbalists as being helpful for sciatica, gout, inflammatory diseases and water retention.
Enjoy piping hot on their own or with a chutney as a starter to a meal or simply a snack. Leftovers can be used to make Dahi Pakora Curry (Yoghurt Curry) or make a double batch as I can guarantee there will be no left overs, they are simply the best, filling, moreish and comforting…
Photos: Standard Pakoras to the left with ground elder ones on the right
Ingredients:
1 bunch of spring onions or two medium sized shallots, about 50g
100g new potatoes, peeled and diced finely
100g courgette, peeled and diced finely
100g carrots, grated
100g fresh spinach, washed and chopped (substitute the spinach for 50g of young ground elder leaves or beetroot leaves or any other green leaves such as kale)
2 - 3 chillies (green finger), chopped finely
1¼ teaspoons salt
¼ teaspoon haldi (turmeric)
½ teaspoon of garam masala
Juice of half lemon or a couple of dessert spoons of natural thick set yoghurt (dairy or soya)
2 cloves of garlic, crushed
220g gram flour, sifted
¼ teaspoon of baking powder
40ml water
Additional ingredients:
Oil (rapeseed/vegetable) for deep fat frying.
Method:
Place all the prepared vegetables, chillies, garlic, salt, turmeric, garam masala and the yoghurt or lemon juice in a large bowl. Mix together.
Add the sifted gram flour, stir to coat the vegetables with the gram flour. Add enough water to make a thickish batter mixing with a spoon or your hand to combine everything together (should be of a ‘dropping’ consistency).
Heat the oil in a wok (only use enough oil to cover a third of the wok and use the back burner) on medium to high heat. To test when hot enough, drop a very small amount of the mixture into the hot oil, it should rise within a second or two
Just before frying the pakoras add the baking powder and incorporate into the mixture.
Taking a dessert spoon, gently drop a heaped dessert spoon of the vegetable batter, one at a time into the hot oil. Fry in batches according to the the size of your wok ensuring there is sufficient room to turn the pakoras over in the oil.
Fry on medium to high heat. When the pakoras rise in the oil, turn them over. Continue turning them over every so often until they are golden brown in colour on both sides.
Drain, remove from the oil and place on absorbent kitchen paper.
Repeat the process from No. 5 above until all the pakora batter has been used.
Samosas (gluten free and non gluten free)
Makes - 16 Samosas
Prep: Filling 30 - 40 minutes. Making samosa 30 minutes. Frying: 25 minutes
Vegetarians, Vegans, Gluten Free. Gluten free variations shown in bold and italics
Serve with my Mint & Coriander Chutney or any other chutney
Gluten Free Samosas using White Gluten Free Chapati Flour from Eurostar Foods
Traditional Samosas using Plain Flour
Ingredients:
Filling:
2 tablespoons of vegetable oil
1 teaspoon of cumin seeds
1 small onions, finely chopped
100g frozen peas, defrosted
100g frozen sweetcorn, defrosted
250g new potatoes (or any other waxy variety), peeled, diced and rinsed.
1 clove of garlic, crushed
1 green chillies, chopped finely
1 level teaspoons salt
¼ level teaspoon garam masala
1 tables
Handful of chopped fresh coriander leaves
Pastry:
150g plain flour, plus extra for rolling out and for the edible glue)/150g gluten free white chapati flour
½ level teaspoon salt
1 tablespoon lemon juice (15ml)
1 teaspoon of vegetable oil/1 tablespoon of vegetable oil
75 ml cold water
Edible Glue:
20g plain flour/20g gluten free chapati flour
Cold water
Additional Ingredients:
flour for dusting
oil for deep fat frying
Method:
Filling:
Heat the oil in a saucepan. Add the cumin seeds and stir until they splutter (30 seconds)
Add the chopped onion and fry gently on low/medium heat stirring occasionally until they soften.
Add the peas and sweetcorn, stir and cook gently with the lid on for 5 minutes.
Add the diced potatoes, mix into the peas and sweetcorn mixture, cover the pan and allow to cook gently stirring occasionally for about 15 minutes. Remove the lid and continue to cook for a further 5 minutes or so.
Add the lemon juice and chopped coriander, mix into the filling and remove from heat. Set aside.
Pastry:
Sift the flour and salt in a bowl. Add the lemon juice and oil
Using your finger tips, mix the contents to form a breadcrumb like mixture
Add water gradually to form a dough like consistency which can be rolled out.
Cover the bowl with either cling film or a damp cloth and allow to rest for 10 minutes
Edible Glue:
Place the sifted flour into a small bowl and mix with water to form a glue like consistency. Set aside
Rolling out the Pastry:
Heat a tawa or frying pan, the turn it down to a low heat setting
Divide the pastry dough into 8 portions of equal size.
Roll out two balls into a circle each about 2 inches in diameter. Brush one side of each circle lightly with oil then spread a thin layer of sifted plain/gluten free chapati flour on one of the oiled circles.
Place the second oiled circle onto the oiled/floured circle, oil side against the flour. Pinch the circumference all round to seal the two circles together
Dust each side with dry flour and roll out to a circle with a diameter of about 8 inches.
Place on the heated tawa and heat for 15 - 30 seconds on each side - should just be warm enough so that they can be split into two again.
Remove from the tawa, cut the circular pastry in two to form two semi circles.
Whilst still warm, open each semi circle to give two semi circles of pastry (four in total from one rolled out circular pastry). Each of these semi circles of pastry will form one samosa. Place in-between a folded tea cloth (to keep them moist) until ready to make the samosa pockets.
Repeat this process until 16 semi-circles have been achieved
Making the Samosa Pockets:
Illustrations by Chantal at C For Design
Taking one of the semi-circles of pastry with the unheated side up, apply edible glue to the outside curved upper edge as shown in the first illustration above (glued areas shown in orange) .
Lift up the unglued portion closest to you and fold over loosely as depicted in illustration 2 so the outside edge is closest the ‘glued’ area. Then fold the glued area towards you and seal to form a cone shaped pocket when turned over as shown in illustration 3.
Fill the pocket with the samosa filling.
Apply edible glue to the flap as shown in orange in illustration 3
Fold the flap over the filled pocket gently and seal the edges and there you have your samosa ready to fry and enjoy. Pinch all corners of the samosa gentlyto seal if there are any gaps.
Frying the samosas:
Heat the oil in a karahi or wok/deep fat fryer on medium to high heat. To test when hot enough, drop a very small amount of the pastry into the hot oil, it should rise within a second or two
Gently slide the samosas into the oil (in batches depending on the diameter of the karahi).
Fry on medium to high heat. When the samosas rise in the oil, turn them over. Turn them over every occasionally until they are golden brown in colour on both sides.
Drain, remove from the oil and place on absorbent kitchen paper.
Repeat the frying process until all the samosas have been fried.
Enjoy piping hot on their own or with a chutney.
Vegetable Fritters
Serve as Starters or Snacks
Makes 20
Preparation time: 15 minutes. Frying time: about 20 minutes
Suitable for: Gluten free, Vegetarian, Vegan
Enjoy piping hot as a starter to a meal or a snack or starter on their own or with a chutney.
Vegetable fritters - potatoes, aubergines, jalapeno peppers and broccoli
Ingredients:
Approximately 150g of vegetables of choice such as broccoli, tender stem broccoli, cauliflower, potatoes, jalapeno peppers and/or any other mild peppers, carrots, courgettes, aubergines
Vegetable oil for deep fat frying
Method:
Make the batter.
Vegetable Preparation:
Broccoli/Cauliflower - 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.
Carrots - scrape, wash and cut into sticks about 2½ inches long and ¼ - ½ inch wide. Pat dry with absorbent kitchen paper
Courgettes - peel, wash and cut into sticks as for carrots. Pat dry with absorbent kitchen paper
Potatoes/aubergines - peel, wash and slice into thin circles (like crisps) about 3 - 5mm thick horizontally. Rinse the potatoes again to remove the starch and pat dry in-between sheets of absorbent kitchen paper.
Jalapeno Peppers - wash and dry. Slice along one the length of the pepper without cutting all the way through. Using a teaspoon, gently remove the seeds and membrane.
Putting it all together:
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 vegetable in the batter to coat thoroughly and gently place into the hot oil. The number of pieces of vegetables in the karai at any one time will depend on the circumference 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 for the remaining vegetables.
Serve hot on their own or with a chutney