Vegetable Fritters
Vegetable Fritters

Fried foods generally, are not something that I would recommend. But, a once-in-a-while fritter treat can help dissolve any craving for a long time. There are two ways to do them. One is the usual stove top method. Here of course, a good amount of oil is used for deep frying. The other method is to get the same effect by baking and then roasting in the oven at a high temperature.

Pointer 1: A light batter tastes better than a heavy coating. The taste of the vegetable comes through.
Ponter 2: Use olive oil for monosaturated fat instead of butter or other dairy fat.


  • Olive oil for frying
  • Warm water for batter
  • 1 cup chick pea flower
  • Vegetables - green pepper, eggplant, onion, cauliflower, potato or any other of your choice
  • 2 tsps. red chilli powder
  • 1 pinch asafoetida
  • 1 pinch of baking soda (optional)
  • Salt to taste

Wash and cut vegetables to desired shape. Take a cup of chick pea flour^, add the baking soda, chilli powder, asafoetida and a tsp. of salt. Add water slowly to this mix and create the batter the consistency of a light pancake mix. You may taste the batter and add more salt as needed. Test the batter by dipping and coating a few vegetables. The batter should stick to the vegetables. If it is too light add a little more flour.

Heat the oil in a wok^ or a frying pan say to about 360 degrees. Lower the heat to medium-high. Now drop the battered vegetable into the oil. Let it cook slowly and turn to light brown on both sides. Flip the vegetables to cook evenly. Remove fritter from oil and drain in a paper towel. Increase heat again just a bit, then lower to medium-high and repeat the process.

Serve with ketchup or any chutney.

^ Please contact me for any of these ingredients or utensils.

Vidya Swamy's Kitchen © 2009  |  Copyright & Privacy policy | About