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Vegetable Fritters (Pakora)

 

55

Yield

12

servings

Prep

10

min

Cook

5

min

Ready

15

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

1 cup chickpea (garbanzo) flour
*
½ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon cream of tartar
*
¼ teaspoon sea salt
1 teaspoon cumin
1 teaspoon coriander
ground
1 teaspoon turmeric
½ teaspoon asafetida
optional
*
¼ teaspoon cayenne pepper
*
1 ¼ cups water
cold
2 tablespoons lemon juice
1 x vegetable oil
*
1 cup potatoes
sliced, 1/4-inch thick
1 cup cauliflower florets
1 cup sweet red bell peppers
chopped
*

Directions

Blend flours, baking soda, cream of tartar, salt and spices.

Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream.

Set aside.

Heat about 3 inches of oil in a large skillet or deep fryer.

Dip vegetables in batter to coat.

Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes.

Remove with a slotted spoon and drain on absorbent paper.

Cover and place in a warm oven while cooking remaining pakoras.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 285% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 9%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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