Serves 4- 6
Ingredients
Vegetable Fritters
2 cups shredded cabbage
1 red onion, sliced
1 medium carrot, peeled and grated
1 medium zucchini, grated
1 cup chopped fresh coriander leaves
1 tablespoon grated fresh ginger
⅔ cup plain flour
⅓ cup rice flour
1 tablespoon curry powder
2 teaspoons cumin seeds
1 teaspoon table salt
1 teaspoon baking powder
1 size 7 egg
350ml milk
2 cloves garlic, crushed
2 tablespoons sweet chilli sauce
Vegetable or Canola Oil for frying
Avocado Dipping Sauce
2 ripe Reed or Hass avocados
1 spring onion, roughly chopped
½ cup chopped fresh coriander leaves
1 green chilli, sliced, optional
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon sweet chilli sauce
1 teaspoon cumin seeds, toasted
1 teaspoon chaat masala
1 generous pinch table salt
80-120ml cold water
In a large bowl, combine the prepared vegetables, coriander leaves and grated ginger.
In a smaller bowl, combine the flours, spices, salt and baking powder. Add the egg, milk, garlic and sweet chilli sauce and mix until smooth.
Pour the batter into the vegetable bowl and stir to completely coat.
Heat 4cm of oil in a large pan or pot. Bring the temperature up to 180ºC. If you don’t have a thermometer, you can test the oil by putting a small amount of batter into the oil, if it bubbles and floats immediately, it’s hot enough for frying.
Line an oven tray with paper towels.
Spoon heaped tablespoonfuls of the batter into the oil and fry for 2-3 minutes on each side, turning half way through. Once golden and cooked through, remove from the oil with a slotted spoon and place on the prepared tray.
Place the tray in a warmed oven while you fry the remaining batter.
In a food processor, blitz together the avocado dipping sauce ingredients. If the mixture is too stiff, add a little extra water and blitz again.
Serve the fritters immediately, while still crisp, with the dipping sauce alongside.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
