Crispy Vegetable Fritters Recipe

 

Ingredients:

For the fritters:

1 cup grated carrots

1 cup shredded cabbage

1 small zucchini, grated (optional)

½ cup finely chopped bell peppers (any color)

½ cup chopped green onions or regular onions

2 green chilies, finely chopped (optional)

½ cup chickpea flour (besan) or all-purpose flour

¼ cup rice flour (for extra crispiness)

2 tbsp cornstarch (optional, for extra crunch)

1 tsp ginger-garlic paste

½ tsp cumin seeds

½ tsp red chili powder (adjust to taste)

½ tsp turmeric powder

½ tsp black pepper

½ tsp salt (adjust to taste)

A handful of chopped cilantro or parsley

Water as needed

Oil for deep frying

Instructions:

1. Prepare the batter:

In a large bowl, mix all the grated and chopped vegetables.

Add chickpea flour, rice flour, cornstarch, and all the spices.

Gradually add a little water (about 2-3 tbsp at a time) and mix until you get a thick, sticky batter that holds the vegetables together. Do not add too much water.

2. Heat the oil:

Heat oil in a deep frying pan over medium heat.

To test if the oil is ready, drop a small bit of batter—if it sizzles and rises, it's ready.

3. Fry the fritters:

Take small portions of the batter and carefully drop them into the hot oil.

Fry in batches, making sure not to overcrowd the pan.

Fry for 4-5 minutes or until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

4. Serve:

Serve hot with mint chutney, ketchup, or yogurt dip.

Tips for extra crispiness:

Avoid adding too much water to the batter.

Fry on medium heat to ensure even cooking and crispiness.

You can add a pinch of baking soda for a lighter texture.

For a healthier version, air-fry at 375°F (190°C) for 15-20 minutes or bake at 400°F (200°C) for 

25 minutes.

Enjoy your crispy vegetable fritters! Let me know if you want more variations.