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Vegetable Fritters    Veg   HT   MC   25mins


Serves 4    Hot Vegetarian Vegan Vegetable Main Course Dairy Free  Eggless


250g/9oz Chickpea flour (Besan)
50g/2of Self Raising Flour
3 tbsp Cornflour
1 teasp Baking Powder
1 large Potato, coarsely grated
1 large Carrot, coarsely grated
1 large Onion, chopped
1/4 teasp Chili Powder
1/4 teasp Ground Cumin
1/4 teasp Ground Turmeric
3 spring onions, finely chopped
1 tbsp Corn Oil
1 tbsp Lemon Juice
About 240ml/8fl.oz. Water
Oil for frying



1. Combine the flours and baking powder in a large mixing bowl.


2. Add the potato, carrot, onion, chilli, cumin, turmeric, spring onions, lemon juice, corn oil to the flour mixture plus enough water to make a thick batter.


3. Leave to stand for 5 minutes.


4. Meanwhile, heat enough oil in a large frying pan to come to a depth of about 7.5cm/3-inches.


5. Drop tablespoons of the batter into the oil and fry on both sides until golden brown. You will probably have to do this in batches. Drain on absorbent paper and serve hot.



More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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