A versatile vegetable fritter recipe that can be a starter, or the center of a meal. Dip them in hummus, add a top a salad or wrap then in a pita pocket. Mix up the vegetables you use depending on what you have on hand in the fridge!
1 cup cooked Maskal Teff® brown grain, cooled slightly
1 teaspoon curry powder
½ teaspoon red pepper flakes
½ teaspoon salt
1 cup chickpea flour
¾ cup water
1 small onion, diced
⅓ cup washed and chopped cilantro
3½ cups of mixed chopped and grated vegetables - I used white sweet potato, carrot, broccolini, dandelion greens
1 teaspoon fresh ginger root, grated
1 teaspoon fresh turmeric root, grated
Oil for frying
Cook the teff as per packet instructions and set aside to cool.
In a medium bowl add the curry powder, red pepper flakes, salt, cracked pepper and sifted chickpea flour. Make a well in the middle and slowly add the water whisking until you have a nice smooth batter.
Toss the onion, cilantro and veggies in a bowl with the grated ginger, turmeric and the teff. If you are using potatoes or zucchini squeeze the excess liquid out of the grated vegetables first.
Use your hands to mix well.
Add the batter, stirring well.
Using a large frying pan (I used cast iron skillet which works very well) heat the oil to 375°F (190C). Spoon the mixture in carefully and shallow fry in small batches until golden, around 5 minutes, flipping them over half way. Drain on paper toweling and serve immediately.
I served these fritters as pictured on hummus with chopped onion, tomato and cucumber.