Basic Batter For Pakora Fritters Recipes

BASIC FRITTER BATTER RECIPE - (3.3/5)

Basic Fritter Batter Recipe - (3.3/5) image

Provided by clawson

Number Of Ingredients 5

Ingredients

1 cup sifter all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs, well beaten
1/2 cup milk

Steps:

Sift together flour, baking powder and salt. Stir ingredients into egg mixture. Beat until smooth and well blended. Fold in fruit or vegetables. Drop by tablespoons into deep fat 325° and fry until golden brown.

BASIC BATTER FOR PAKORA FRITTERS

Basic Batter for Pakora Fritters image

Make and share this Basic Batter for Pakora Fritters recipe from Food.com.

Provided by Salvador Vilchis

Categories Vegetable

Time 15m

Yield 40-50 Fritters, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup chickpea flour
1/2 teaspoon salt (to taste)
1/8 teaspoon baking soda
1/3-1/2 cup water, chilled

Steps:

Sift the chick pea flor in to a medium bowl, add salt & baking soda & mix well.
Add 1/3 cup water to make a smooth batter of medium consistency. If too thin, add more flour; f too thin, mix in some more water.
Heat deep frying oil to 175 - 185°C.

Nutrition Facts : Calories 44.5, Fat 0.8, SaturatedFat 0.1, Sodium 337.8, Carbohydrate 6.7, Fiber 1.2, Sugar 1.2, Protein 2.6

FRITTER BATTER

Fritter Batter image

Provided by Food Network

Categories dessert

Yield 2 1/2 cups batter

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
2 egg yolks, lightly beaten
3/4 cup flat beer
1 1/3 cups flour mixed with 1 teaspoon salt and pinch pepper
2 stiffly beaten egg whites, optional

Steps:

Combine yolks with oil and beer. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Rest batter, covered, in refrigerator for 3 hours at least so it ferments a bit. Get oil to right temperature. Beat egg whites until stiff and fold into batter. Dip the onions or mushrooms in the batter and fry.

PAKORA

Pakora image

This pakora recipe from Jaswinder Gill produces perfectly spiced and crispy Indian snacks. Ideal for a family feast, serve with your favourite chutney

Provided by Good Food team

Categories Side dish, Snack, Starter

Time 50m

Number Of Ingredients 14

Ingredients

1 green chilli, chopped
thumb-sized piece ginger, roughly chopped
1 tomato, roughly chopped
200g gram flour
1 ½ tsp chilli powder
1 ½ tsp garam masala
1 ½ tsp ground coriander
2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons
½ aubergine, thinly sliced, then halved into quarter moons
½ cauliflower, cut into florets
1 large onion, finely sliced
½ lemon, juiced
vegetable oil, for frying
chutney, to serve

Steps:

Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

Nutrition Facts : Calories 309 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

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