Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Vegetable Fritter

Traditional 53. Vegetable Fritter recipe

🧺 Ingredients

• 200g mixed vegetables (potatoes, onion, green beans, carrots), finely diced
• 1 cup gram flour (besan)
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1/4 tsp asafoetida
• 1 tbsp ginger-garlic paste
• 2-3 green chillies, minced
• 1/4 cup water
• Salt to taste
• Oil for deep frying

👩‍🍳 How to make Vegetable Fritter

1. Mix batter (3 mins, room temp): Combine gram flour, turmeric, chilli powder, asafoetida. Add water gradually, mixing to form thick batter.
2. Add vegetables (1 min, room temp): Add diced vegetables, ginger-garlic paste, green chillies, salt. Mix thoroughly. Vegetables should be evenly coated with batter.
3. Heat oil (5 mins, high): Oil should reach 340°F. Test with small piece of batter—should sizzle and float immediately.
4. Fry in batches (8 mins, medium-high): Using spoon, drop portions of vegetable-batter mixture into oil, creating fritters. Fry 3-4 mins per batch until golden-brown on all sides. Do not overcrowd pan.
5. Drain (2 mins, room temp): Remove with slotted spoon, place on paper towels.

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