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

Taste of Today Recipes

Mixed Vegetable and Chick Pea Fritters



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    These fish tacos are healthy and low in fat.

    This recipe makes about 24 fritters.


    • 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 into ½-inch pieces
    • 1 cup cauliflower florets, chopped into ½-inch pieces
    • ½ cup red onion, thinly sliced
    • 1 cup carrots, shredded finely
    • Canola oil, as needed, 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 the 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 350 degrees Fahrenheit. Use a deep fry thermometer to test.
    • Add the batter into the oil by tablespoons. Fry only six 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