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Appetizer RecipesVegetable Appetizers pg 1 >  Chunky Vegetable Fritters


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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.


  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  
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