RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 1 >  Chunky Vegetable Fritters



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Menus and Memories from Punjab
by Veronica Sidhu

Subze Pakora
These fritters are so good, guests of all ages will beg you to make them again and again. Everyone has a favorite vegetable among this mix, so you end up pleasing the whole crowd. Serve with a chutney of your choice, but I like Syrupy Ginger-Mango Chutney.   (Vegan Recipe)
Yield: 45 pieces


    • 2 cups chickpea flour (besan)
    • 1/2 cup rice flour or use more chickpea flour
    • 1 teaspoon baking powder
    • 1½ teaspoons salt
    • 1 teaspoon whole or ground cumin seeds
    • 1 teaspoon ground coriander seeds
    • 1/2 to 1 teaspoon ground cayenne pepper
    • 1½ cups cold water
    • 1 medium Japanese (long, thin) eggplant
    • 1 large potato
    • 1/2 small head cauliflower
    • 1 large onion
    • 5 medium long green chile peppers
    • Vegetable oil for frying


Mix the chickpea flour, rice flour, baking powder, salt, cumin seeds, coriander seeds, cayenne pepper, and cold water in a large bowl. Set aside.

Trim the green end from the eggplant and slice lengthwise in half. Keeping the two halves together, cut them into 2 inch wide slices. You will have about eight pieces. Sprinkle the cut sides with salt and let sit for 10 minutes, then drain.

Slice the potato into approximately 8 thin slices, cover and microwave on high in a little water until almost tender, about 3 minutes.

Separate the florets of the cauliflower into about 12 pieces, cover and microwave on high in a little water until almost tender, about 5 minutes. Slice the onion horizon- tally into 8 slices.

Cover your hand with a latex glove and slit peppers lengthwise, removing seeds and pith but leaving stems on.

In a large saucepan, add oil to a depth of at least 3 inches and preheat to 350°F. Drain the vegetables on paper tow els. Drop vegetables, one type at a time into the batter. Fry one and check for salt. Fry the rest in small batches. Remove with a slotted spoon to paper towels If there is more batter, slice another onion or potato.

These are best eaten immediately, but may be kept warm in a 200°F oven, or be refrigerated and reheated, or can be frozen in a single layer and then bagged for later use. Serve with chutney.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Vegetable Appetizers pg 1   |   Artichoke Ceviche, Belgian Endive   |   Artichokes with Garlic Dip   |   Artichoke Gondolas   |   Artichoke Jack Tartlets   |   Artichokes, Stuffed Artichokes   |   Asparagus with Citrus Ginger Dip   |   Asparagus Crostini   |   Asparagus Mint Prosciutto Wraps   |   Asparagus, Roasted Sesame   |   Asparagus, Sesame Wasabi   |   Avocado with Honey, Israeli Style   |   Avocado Parmesan Potato Bowls   |   Avocado Pear Honey Pastry   |   Baba Ghanoush   |   Bell Pepper Pie   |   Bell Peppers, Roasted   |   Broccoli, Roman Style Marinated   |   California Caviar Recipe   |   Candied Orange Beans   |   Chestnuts, Braised Chestnuts   |   Chickpea & Tomato Curry   |   Chunky Vegetable Fritters   |   Corn Cheddar Fritters   |   Corn Fritters   |   Corn Fritters 2   |   Corn, Sweetcorn Fritters   |   Cornmeal Pumpkin Fritters   |   Chilies, Stuffed Mild Chilies   |   Cranberry Bruschetta   |   Cucumber Canapes   |   Cucumbers, Sesame Cucumbers   |   Curry Puffs, Malay Vegan   |   Eggplant Cheddar  Empanadas   |   Eggplant Fritters   |   Eggplant, Imam Bayeldi   |   Eggplant, Roasted Eggplant & Tomato   |   Eggplant, Sichuan Eggplant   |   Eggplant, Sweet & Sour   |   Figs, Grilled Black Mission Figs   |   Frittata Bites  
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages