CRISPY CORN FRITTER (INDIAN CORN PAKORA)
My Crispy Corn Fritter (Indian Corn Pakora) are made with sweet corn in a batter with earthy Indian spices for a satisfying snack in no time!
Provided by Kevin
Categories appetizers snacks
Time 27m
Number Of Ingredients 15
Steps:
- In a large mixing bowl add the corn kernels and red onion.
- Using your hand, squeeze and mash the vegetables through your fingers, mixing well and releasing corn milk.
- Add the Dry Ingredients to the vegetables, mixing well to form a wet, clumpy mixture. Add a tablespoon of water if needed to hold a scoop together (or tablespoon of chickpea flour if too loose) to fry.
- Heat vegetable oil in a large frying pan or saucepan (large enough to cook four pakoras at a time) over medium heat to reach 300°F.
- Use a 1/4 cup scoop and fry in batches of 4 to not over crowd and drop the oil temperature. Cook 3 minutes per side and golden brown. Drain on paper towel lined baking sheet and keep warm in oven (250°F ) while you finish frying remaining pakoras. Typically makes 12-14 pakoras.
- Serve hot and with tomato chutney, mint and coriander sauce or dipping sauce of choice.
Nutrition Facts : Calories 128 kcal, Carbohydrate 10 g, Protein 2 g, Fat 10 g, SaturatedFat 7 g, Sodium 106 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRISPY VEGETABLE PAKORAS
These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.
Provided by veggigoddess
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
- Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
- Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
- Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g
BASIC BATTER FOR PAKORA FRITTERS
Make and share this Basic Batter for Pakora Fritters recipe from Food.com.
Provided by Salvador Vilchis
Categories Vegetable
Time 15m
Yield 40-50 Fritters, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Sift the chick pea flor in to a medium bowl, add salt & baking soda & mix well.
- Add 1/3 cup water to make a smooth batter of medium consistency. If too thin, add more flour; f too thin, mix in some more water.
- Heat deep frying oil to 175 - 185°C.
Nutrition Facts : Calories 44.5, Fat 0.8, SaturatedFat 0.1, Sodium 337.8, Carbohydrate 6.7, Fiber 1.2, Sugar 1.2, Protein 2.6
BASIC BATTER FOR PAKORA FRITTERS
Number Of Ingredients 4
Steps:
- 1. Sift the chickpea flour into a medium bowl, add the salt and baking soda and mix well.2. Add 1/3 cup water to make a smooth batter of medium consistency. If the batter is thin, add some more chickpea flour if it seems too thick, mix in some more water. The batter is now ready.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PAKORA
This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney
Provided by Good Food team
Categories Side dish, Snack, Starter
Time 50m
Number Of Ingredients 14
Steps:
- Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
- Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
- Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
- Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
- Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
- Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.
Nutrition Facts : Calories 309 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
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