Ingredients:
1 c. chickpea flour (a.k.a. garbanzo bean flour)
1/2 c. rice flour
1 t. cumin seeds
1 t. chili powder
1 t. turmeric powder
salt
1 lb. green tomatoes, chopped into matchsticks
3 shallots or 1 onion, thinly sliced
3 c. vegetable oil, for frying
Method:
In a large bowl, combine the chickpea flour, rice flour, cumin seeds, chili powder, turmeric powder, and 2 t. salt. Stir with a fork to combine. Add the tomatoes and shallots/onions to the mixture. Divide the mixture into 16 patties, using your palm to gently flatten.
(NOTE: I used green Roma tomatoes, and I had trouble getting the batter to hold together into patties. I assume this is due to the fact that Romas have less juice and more meat. I suggest using green slicers instead of Roma or paste tomatoes to make patties. I made a few patties, but I ultimately just tossed in the coated vegetable pieces into the oil without forming patties. It was still very good, mind you! Just not what I expected.)
In a heavy 2-quart pot fitted with a deep-fry thermometer, heat the oil over medium-high heat to 350 degrees F. Working in batches of 4, fry the fritters until golden, 3 - 4 minutes. Transfer to a paper-towel-lined plate to drain. Serve hot.
The magazine provided this analysis per 2-fritter serving: 4g protein, 15g fat, 19g carbohydrate, 2g fiber, 603mg sodium, 0mg cholesterol, 220 calories.
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