Vegetable Fritters with Green Chile-Coconut Chutney


This recipe from Sara Moulton‘s new book Home Cooking 101 combines a popular South Asian snack called pakoras with the airy texture of Japanese tempura, achieved by using egg whites and seltzer water in the chickpea flour batter. When properly fried (oil temperature in the low to high 300Fs) the fritters absorb minimal oil and become the perfect pairing for the spicy-sweet chutney.

Serves 6

Vegetable Fritters:

  • 170 grams (about 2 cups) chickpea flour (see Sources, page 350)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon baking powder
  • 1 3/4 cups plain seltzer
  • 2 large egg whites
  • Vegetable oil, preferably grapeseed, for deep-frying
  • 10 (2-by 1-inch) cauliflower or broccoli florets
  • 10 (1/2- by 1- to 2-inch, 1/2-inch thick) carrot or butternut squash slices
  • 10 (1/2-inch-thick) onion rings
  • Green Chile–Coconut Chutney (see below)

In a medium bowl, whisk together the chickpea flour, cumin, coriander, salt, cayenne, and baking powder. Add the seltzer in a stream, whisking until the mixture is smooth. Right before frying, whisk the egg whites in a bowl with electric beaters until they reach soft peaks and fold them into the batter.

Heat 2 inches of oil in a large deep saucepan to 365°F. Working in batches of 5 or so pieces at a time, dip the vegetables in the batter, add carefully to the oil, and fry, turning often, until golden, about 5 minutes for the harder vegetables and 2 minutes for the onion rings.

Transfer to paper towels to drain. Serve hot with the chutney on the side.

Green Chile-Coconut Chutney:

  • 2 cups packed fresh cilantro, leaves and stems
  • 1/2 cup chopped scallions, white and light green parts
  • 1/4 cup sweetened flaked coconut
  • 2 serrano chiles, chopped with seeds (about 2 heaping tablespoons)
  • 3 tablespoons vegetable oil, preferably grapeseed
  • 1 1/2 tablespoons finely grated ginger
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 1 to 2 teaspoons packed brown sugar, or to taste
  • Kosher salt and freshly ground black pepper

Puree all the ingredients in a blender, adding salt and pepper to taste.

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Nutrition Information

Vegetable Fritters with Green Chile-Coconut Chutney

Servings per Recipe: 6

Amount per Serving

Calories:  

Calories from Fat:  173

Total Fat:  19g

Saturated Fat:  3g

Cholesterol:  0mg

Sodium:  625mg

Potassium:  570mg

Carbohydrates:  26g

Dietary Fiber:  7g

Protein:  8g

Sugars:  6g

Vitamin A:  74%

Vitamin C:  32%

Calcium:  9%

Iron:  20%

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