Crispy Fried Vegetable Fritters

Table of Contents

Step-by-Step Instructions

Combine Dry Ingredients: In a large mixing bowl, combine the 2 cups of all-purpose flour, 2 tablespoons of corn flour, 1/2 tablespoon of yeast, 1/2 tablespoon of salt, 1/4 tablespoon of turmeric powder, 1/4 tablespoon of black pepper, and 1/4 tablespoon of cumin. Mix the dry ingredients well, ensuring all the spices are evenly distributed.
Add Warm Water: Slowly pour in 1 cup of warm water, stirring constantly as you add the water. The mixture should start to form a smooth batter. If the batter is too thick, gradually add more warm water, about a tablespoon at a time, until you reach a thick but smooth consistency. The batter should not be too runny, but it needs to be thin enough to coat the vegetables and allow the fritters to fry evenly.

Beat the Egg: Crack the egg into a small bowl and beat it lightly. Add the beaten egg to the batter and mix well to incorporate it fully.
Incorporate the Vegetables: Now, add the 1 cup of chopped spring onions, 3/4 cup of chopped coriander, 1/4 cup of grated carrot, and 1 small grated potato to the batter. Stir until all the vegetables are evenly coated and distributed throughout the batter. The fresh vegetables will give the fritters a delightful texture and flavor.

Rest the Batter: Cover the bowl with a clean kitchen cloth and let the batter rest for about 30 minutes. During this time, the yeast will activate, causing the batter to rise slightly, which will result in a light and airy texture for the fritters.

Prepare for Frying: In a deep frying pan or pot, heat the oil over medium heat. You will need enough oil to deep fry the fritters, so aim for about 1-2 inches of oil in the pan.
Test the Oil: To check if the oil is ready, drop a small amount of batter into the pan. If it sizzles and rises to the surface, the oil is hot enough for frying.

Scoop the Batter: Using a spoon or small scoop, carefully drop spoonfuls of the batter into the hot oil. Be careful not to overcrowd the pan, as this will lower the oil temperature and cause the fritters to cook unevenly. Fry the fritters in batches if necessary.
Fry Until Golden: Let the fritters cook for about 3-4 minutes per side, or until they turn a crispy golden brown. Use tongs or a slotted spoon to flip the fritters halfway through frying, ensuring they are evenly browned on all sides.

Drain the Fritters: Once the fritters are golden and crispy, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil. This helps keep the fritters light and less greasy.

Serve Hot: These vegetable fritters are best served hot, straight from the fryer. Pair them with your favorite dipping sauces, such as yogurt dip, spicy ketchup, or a tangy tamarind sauce. They are also delicious on their own or alongside a fresh salad.