Chick Pea and Vegetable Fritters - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Chick Pea and Vegetable Fritters



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    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: