Indian Spiced Fritters with Mint Chutney
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 blogger, 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
2 large kohlrabi bulbs with greens (about 1 pound, total)
1 other root vegetable, such as a beet or turnip
2 tsp. Kosher salt
2-3 T. olive or melted coconut oil, plus more for frying
2 farm eggs, whisked
1.5 tsp. Alchemy Spice Company Neo Masala (or your favorite garam masala spice blend)
1 tsp. baking powder
⅓ c. Sonrisa whole wheat flour
mint chutney to serve (recipe follows)
Begin by slicing off the kohlrabi greens and setting them to the side. Grate the kohlrabi bulbs and your other root vegetable of choice using a mandolin slicer or using the large holes of a box grater. Spread the shreds onto an absorbent surface, such as a clean kitchen towel or brown paper (I used a dismantled paper shopping bag). Sprinkle evenly with the salt and allow to drain while you finish the remaining preparations.
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.
1 c. of mint leaves, lightly packed
1 c. of cilantro, lightly packed
1/2 of a serrano pepper, seeds removed if you’re averse to heat
2 tsp. grated ginger
1/2 tsp. cumin
1 T. lemon juice
salt to taste
In a food processor or Vitamix blend all ingredients except for the salt into a paste, using a little water to achieve a loose consistency. Sprinkle lightly with salt, taste and adjust.