Vegetable fritters

Doughnut dough:

110 g Cuisine Soleil fava bean flour

100 g Cuisine Soleil buckwheat flour

1 tsp. baking powder

1 tsp. turmeric

1 tsp. ground cumin

1 tsp. garam masala (or curry)

1/4 tsp. tsp. chili powder (optional, to taste)

Salt and pepper to taste

200 ml sparkling water (for a light and airy dough)

1 egg (optional, for a richer dough)

 

Grated vegetables:

1 carrot

1 zucchini

1 potato (or sweet potato for a sweet touch)

1/4 cauliflower

 

For cooking:

Frying oil (sunflower, peanut or coconut)

1. Prepare the vegetables:

Grate the carrot, zucchini and potato. Squeeze them in a clean cloth to remove excess water.

 

2. Prepare the dough:

In a bowl, mix the flours, baking powder and spices. Add the sparkling water gradually, mixing well to obtain a smooth and thick dough. Stir in the grated vegetables and toss to coat them well with the batter.

 

3. Cooking:

Heat the oil in a frying pan or deep fryer to about 170°C. Drop spoonfuls of batter into the hot oil. Fry for 3 to 4 minutes on each side until the fritters are golden brown and crispy. Drain them on paper towels.

 

4. Tasting:

As a starter Serve hot with mint yoghurt sauce, mango chutney or spicy sauce to enhance the Indian flavours. Excellent for garnishing a meal salad or for garnishing a delicious vegetarian tortilla wrap.