by elizabeth c
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elizabeth c's Notes:
Expand2 cups besan flour (chickpea flour) Ask a question about this ingredient
1 tablespoon dried mango powder (amchoor) Ask a question about this ingredient
2 1/2 teaspoons salt Ask a question about this ingredient
1 1/2 teaspoon cumin seeds, whole Ask a question about this ingredient
1 teaspoon red chili powder (like cayanne) Ask a question about this ingredient
1/2 teaspoon garam masala Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
1/8 teaspoon turmeric Ask a question about this ingredient
1 medium russet potato (peeled and chopped into small peas sized squares) Ask a question about this ingredient
1 small yellow onion (cut about the same size as the potatoes) Ask a question about this ingredient
1 box of frozen chopped spinach (10 oz) Ask a question about this ingredient
1 tablespoon vegetable oil Ask a question about this ingredient
3 cups vegetable oil (for frying) Ask a question about this ingredient
1 cup of water or less Ask a question about this ingredient
Mix all of the ingredients together in a large bowl. Gradually add up to 1 cup of water until the mixture reaches "dropping consistency".
Ask a question about this stepHeat enough vegetable oil (about 3 cups) for frying on medium/ medium high heat. When the oil is hot enough, drop the mixture in by small tablespoons and fry until golden brown, flipping to make sure they brown on each side.
Ask a question about this stepOnce nicely browned, remove the fritters from the the oil, (putting them on a paper towel of course helps remove an excess oil), and then enjoy! They are best served hot and fresh with a chutney or sauce for dipping!
Ask a question about this stepThese look delightful!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Thanks Friendly Foodie Girl! They really are delicious! I hope you get a chance to try them!