Gluten Free Vegetable Fritters (Pakora)
These gluten free vegetable fritters are made with chickpea flour. Called pakora in East Indian cuisine, they're a delicious starter with any Indian inspired meal.
Servings 12 Pakoras
Calories 84kcal
Ingredients
- 1¼ cups gluten free chickpea flour
- 1 teaspoon mustard seeds
- ½ teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon poppy seeds
- ¼ teaspoon turmeric
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon cayenne pepper
- ¼ teaspoon baking powder
- ¾ cup water
- 1 teaspoon vegetable oil
- 3 cups vegetables cut into bite size pieces (any combination of broccoli, cauliflower, red pepper, green onion, squash, eggplant, mushrooms)
- salt
SERVING
- chutney
Oil for deep frying
Instructions
- Heat oil in deep fryer or wok to 350°F. Line a plate with paper towel and set aside.
- In a medium bowl add chickpea flour, spices, cornstarch and baking powder. Stir with a whisk until evenly mixed.
- Add water and oil whisking until smooth.
- Fold in chopped vegetables.
- When oil is at 350°F begin cooking. Using a large spoon slowly add big blobs of fritter mixture to the oil. Work in batches cooking only as many fritters as you can manage, starting with 3 or 4 at a time.
- Cook fritters for 4-5 minutes then gently roll over using a slotted spoon. Cook another 4-5 minutes until golden brown. Remove fritters to paper towel lined plate.
- Repeat until all fritters are cooked. Sprinkle with salt while still warm.
- Serve with chutney (mango chutney is my favourite).
Nutrition
Serving: 100g | Calories: 84kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Sodium: 136mg | Potassium: 208mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2334IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
