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fried vegetable fritters

winosity-2369 avatar
Recipe by
John Goins
@winosity-2369

Serve this dish as an appetizer. It would be lovely before serving this Pot Roast. The spices will excite your palate before you digging into the savory meat dish. These spicy vegetable fritters would pair wonderfully with a dry and fruity rosé. If you have a red wine you like best, try this recipe with the rosé version. But, our suggestion is to lean towards a heavier rosé, one made from a heavy red grape. See our suggestions below. Rosé of Cabernet Franc Rosé of Cabernet Sauvignon Rosé of Syrah Rosé of Tempranillo Tavel Rosé

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yield 2 serving(s)
prep time 15 Min
cook time 30 Min
method Deep Fry

Ingredients For fried vegetable fritters

  • 1
    large potato
  • 1
    small eggplant
  • 1
    onion
  • 1/4 c
    white flour
  • 2/3 c
    dried chickpeas
  • 1/2 tsp
    salt
  • 1/2 tsp
    coarsely ground black pepper
  • 1 tsp
    ground coriander seed
  • 1 tsp
    ground cumin
  • 1 Tbsp
    whole coriander seeds
  • 2 Tbsp
    warm water
  • 1/2 c
    grapeseed oil

How To Make fried vegetable fritters

  • 1
    Ground chickpeas into a flour using a food processor or a high-speed blender. Grind on the highest speed for two or three minutes until a powdery flour forms.
  • 2
    If you want a more roasted flavor, toast the flour in a dry skillet on low heat until it gets golden brown.
  • 3
    Dice the potatoes, eggplant and onion. Sautee on low until soft and caramelized.
  • 4
    Mix all of the ingredients, except oil, in a bowl until they begin to hold together.
  • 5
    Take a tablespoon of the mixture and create balls.
  • 6
    Fry the balls in about 3/4 inch of very hot oil until golden brown, about 5 minutes.
  • 7
    Drain and serve hot.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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