1 Cup Chick Pea Flour (Besan)
¼ tsp. Baking Powder
¼ tsp. Ground Cumin-toasted
¼ tsp. Ground Coriander-toasted
½ tsp. Salt
½ Cup Water
1 Cup Broccoli Florets-chopped ½” pieces
1 Cup Cauliflower Florets-chopped ½” pieces
½ Cup Red Onion-thinly sliced
1 Cup Carrots-shredded finely
As Needed Canola Oil for deep frying
Sift the chick pea flour, baking powder, cumin, coriander and salt into a large bowl. Gradually add the water while whisking. If batter is too thick, add more water a teaspoonful at a time. The consistency should be a little bit thinner than a pancake batter. Stir in the chopped vegetables, mixing to evenly coat.
Heat the canola oil in a deep fryer or pot until 350ºf using a deep fry thermometer. Add the batter in tablespoons into the oil. Fry only 6 at a time to avoid cooling down the oil too much and absorbing oil. The fritters will float, flip over carefully splashing away and cook the other side to a golden color. Drain on paper towels and serve. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com