My love of Indian food is no great secret. I often find myself trying to adapt recipes so that I can sneak in some coriander and cardamom, just to keep the cravings at bay. The following is one of those cases. This recipe comes to you by way of India from my friend and fellow food-blooger, Chyela Rowe. It’s my version of her Five Farm Fritters recipe, slightly adapted to suit the vegetables that are available this time of year and to serve as a vehicle for the mint chutney I absolutely couldn’t live without last week.
Indian-spiced vegetable fritters
Halve your onion and slice it into very thin half moons. Run your knife through the onion sliced onion to create smaller pieces. Separate the kohlrabi stems from the greens and chop the greens.
In a small bowl, combine the flour, baking powder and masala.
Prepare a hot pan over medium heat. Add enough oil to coat with a thin layer and heat until shimmering.
In a large bowl, combine the vegetables, onions and greens by tossing with your hands until thoroughly mixed. Next, sprinkle the flour mixture over the vegetables and stir to coat completely. Add the whisked eggs and oil last, and stir gently to combine.
Using a fork, drop small scoops of the mixture (enough to make 2.5-3” fritters) into the pan, flattening them a little on the first side so that they’re an even thickness. Fry until the edges are golden brown, gently flip and brown the second side.
Drain the cooked fritters on an absorbent surface. Keep these in a low oven while you cook the remaining fritters. Serve warm with mint chutney on the side.
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