Recipes
Indian Vegetable Pakoras
Makes: 15
1 green chili, finely chopped
1 onion, finely chopped
1 cup chickpea flour*
2 teaspoons grated fresh ginger
¼ cup chopped fresh coriander
¼ cup water
1 teaspoon ground coriander
¼ teaspoon baking soda
Vegetable oil, for frying
Salt, to taste
1. Combine all ingredients, except oil, into
a large bowl. Stir until smooth. Season to
taste with salt.
2. Add 2cm of vegetable oil into the frypan.
Place on MEDIUM heat.
3. Add ¼ cup of mixture into the heated oil.
Cook for 2-3 minutes on each side or until
golden. Place onto paper towel.
Repeat with remaining batter.
4. Serve immediately.
*Chickpea flour is available at most large
supermarkets in the health food aisle. If not
you can substitute with plain flour.
Zucchini and Basil Fritters with Lemon
Parmesan Aioli
Makes: 10-12
Lemon Parmesan Aioli:
1 clove garlic, crushed
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons chopped fresh dill
2 tablespoons grated parmesan cheese
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
Fritters:
2 cloves garlic, crushed
2 eggs
2 zucchinis, grated
1 cup bread crumbs
¼ cup chopped fresh basil
½ cup grated mozzarella cheese
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1. Aioli: Combine all ingredients. Season to
taste with salt and pepper. Set aside.
2. Place grated zucchinis in the middle of a
thick piece of cloth. Twist to remove all of
the excess liquid.
3. Place zucchini and all of the remaining
fritter ingredients, except oil, into a large
bowl. Stir to combine. Season to taste with
salt and pepper.
4. Heat the oil on MEDIUM heat.
5. Add ¼ cups of batter into the heated oil.
Cook for 2-3 minutes on each side or until
golden. Place onto paper towel.
Repeat with remaining batter.
6. Serve immediately with aioli.
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