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Vegetable Fritters

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Ingredients

Scale
  • 1 cup sweet yellow corn
  • 1 cup riced cauliflower
  • 1/4 cup fine diced red onion
  • 3 tablespoons chopped parsley
  • 1/2 cup diced peppers (red yellow green)
  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 2 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tsp fried brown mustard seeds (see instructions) 1/2 teaspoon cayenne pepper
  • 1 cup milk
  • 1/2 cup canola oil for cooking

Raita

  • 3 teaspoons ground cumin (see note)
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons black or brown mustard seed
  • 1 1/2 cups whole milk Greek yogurt
  • 1 tablespoon fresh squeezed lemon juice
  • 2 green onions, ends trimmed and minced, plus more for garnish 1/3 bunch cilantro, stems and all, minced, plus more for garnish 1/2 teaspoon sea salt
  • 1/4 teaspoon chili powder

Instructions

  • First, prep the spices.
    Heat olive oil in a skillet, then add mustard seeds and cook just until the first few pop, 1 – 2 minutes. Remove skillet from heat and set pan aside to cool. When cool, strain mustard seeds from the oil. Reserve 2 teaspoons seeds for the fritters and the rest and the oil for drizzling over raita just before serving.
  • In a medium bowl, stir to combine yogurt, lemon juice, 1 Tbs olive oil, green onions and cilantro, 1 teaspoon each ground cumin and fried mustard seeds, and sea salt.
  • Cover and set in fridge while you make the fritters.
  • In a large bowl of a food processor, add the flour, brown sugar, sugar, baking powder, cayenne, salt, pepper and 1/4 cup of the corn.
    Pulse until blended together, then transfer mixture to a mixing bowl. Stir in remaining corn, onion, parsley, mustard seeds and milk, mixing until a batter forms. It should be the consistency of a thick pancake batter.
  • Add oil to a large skillet saucepan and heat over medium high heat.
    You only need enough oil to coat the pan. This is a shallow fry, not a deep fry.
    To test your oil, sprinkle a few drops of water in the pan. If they sizzle, your pan is ready. You can also test the oil with a wooden spoon. The oil will start bubbling around the spoon.
  • When the oil is hot add a little less than 1/4 cup of batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and cook another 2 minutes or until brown and crispy all over. The veggie fritters are ready to flip when they are golden brown.
  • Remove and repeat with the remaining batter until all the batter has been used. Keep the fritters warm.
    Just before serving, spoon raita into a serving bowl and swirl with a spoon. Drizzle with reserved mustard oil, and sprinkle with chili powder and reserved green onion and cilantro. Serve fritters with a big dollop of raita and a few cherry tomatoes.
  • Note: Try using whole cumin seeds and toast and grind your own… Set a small skillet over medium heat. Add cumin seed and, shaking the pan a bit, cook just until seeds are fragrant, 1 – 2 minutes. Stay with it, they will burn quickly.
    Grind toasted seeds with a mortar and pestle or spice grinder. Give it a try.

Keywords: vegetable fritters, fritters, vegetarian, raita

Find it online: https://www.tableanddish.com/vegetable-fritters/