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Vegetable Fritters (Pakora)

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Submitted by lenni

YIELD

12 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

1 237
½ 118
½ 2.5
TEASPOON ML BAKING SODA
¾ 3.8
TEASPOON ML CREAM OF TARTAR
¼ 1.3
TEASPOON ML SEA SALT
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML CORIANDER
ground
1 5
TEASPOON ML TURMERIC
½ 2.5
TEASPOON ML ASAFETIDA
optional *
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 ¼ 296
CUPS ML WATER
cold
2 3E+1
TABLESPOONS ML LEMON JUICE
1 1
1 237
CUP ML POTATOES
sliced, 1/4-inch thick
1 237
1 237
CUP ML SWEET RED BELL PEPPERS
chopped *

Directions

Blend flours, baking soda, cream of tartar, salt and spices.

Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream.

Set aside.

Heat about 3 inches of oil in a large skillet or deep fryer.

Dip vegetables in batter to coat.

Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes.

Remove with a slotted spoon and drain on absorbent paper.

Cover and place in a warm oven while cooking remaining pakoras.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 28 5% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 9%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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