Crunchy Fritters Recipe - Cooking Index
Crunchy Fritters Recipe - Cooking Index
| 1 | Capsicum | |
| 1 | Banana | |
| 4 | Baby corns - (4 to 5) | |
| 1/2 cup | 31g / 1.1oz | Plain flour |
| 1 tablespoon | 15ml | Cornflour |
| 1/4 cup | 40g / 1.4oz | Rice flour |
| 1 teaspoon | 5ml | Soya sauce |
| 1/2 teaspoon | 2.5ml | Vinegar |
| 1 teaspoon | 5ml | Green chilli sauce |
| 1 | Ginger grated | |
| 2 | Garlic grated - (2 to 3) | |
| Salt to taste | ||
| Oil to deep fry | ||
| 1 | Green chilli finely chopped - (optional) |
Deseed and slit capsicum in thick vertical strips. Slice baby corn in
vertical halves.
Peel and stil the banana vertically in quarters. Keep aside.
Mix the flours, vinegar sauces, ginger, garlic, chilli and salt and make a
batter.
The batter should not be too thick, it should coat the vegetables slices
thinly.
Heat oil in a frying pan, dip the vegetables, in the batter, piece by
piece.
Gently put into the hot oil. Allow to become crisp on medium heat.
Drain and place on a kitchen paper to absorb extra oil.
Serve hot with tomato ketchup or red chilli garlic sauce.
Making time: 15 minutes
Makes: 18-20 assorted fritters
Shelflife: Best served immediately
Variation: Use any other vegetables (eg. cauliflower) or fruit (eg.
cooking apples) of your choice.
Source:
"Chutney and Relishes", by Lou Seibert Pappas
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