Spicy Vegetable Fritters

5 smallish eggplants
12 largish zucchini
oil for deep fat frying
For The Batter
10 ounces chick pea flour, (also known as gram  flour)
12 ounces rice flour
1-1/4 teaspoons bicarbonate of soda
2 teaspoons turmeric
2 teaspoons cayenne
salt and freshly ground
black pepper
6 tablespoons poppy seeds
1 teaspoon nigella seeds, optional

Cut the unpeeled eggplants  into 1/4 inch  rounds. Sprinkle with salt, place a plate and weight on top and leave for at least 30 minutes. Then rinse, leave to drain and pat dry.

Wipe the zucchini, top and tail and slice diagonally into neat slices.

To make the batter: mix the chickpea flour, rice flour, bicarbonate of soda, turmeric, cayenne, salt and pepper into a bowl. Slowly add about 1 1/2  2 pints water to make a thin batter. Add the poppy seeds and nigella seeds just before using. Make sure the vegetables are completely dry and dip into batter.

Heat the oil in a deep fat fryer and fry pieces for about 5 minutes in batches. Remove and drain on absorbent kitchen paper. Keep the vegetables hot while you continue with further batches. Serve hot with lemon wedges or a yogurt sauce.

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