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INDIAN STYLE SQUASH AND SPINACH FRITTERS
Check out the Indian-flavoured recipe made by @freethepickle_ to celebrate our 100th birthday!
For 20-25 fritters
Preparation: 15 mins
Cooking: 15 mins
Ingredients
For the fritter dough
170g of chickpea flour
1 tsp of salt
½ tsp of baking soda
3 tsp of sesame seeds
1 tsp of turmeric
1 tsp of cumin
1 tsp of chilli paste (more or less to taste)
½ tsp of ground ginger
½ tsp of ground coriander
1 tbsp of lemon juice
180ml of water
Vegetables
1 yellow onion (about 100g), chopped
150g of grated raw pumpkin
100g of chopped spinach
1 handful of chopped fresh coriander
For the sauce
150g of Greek yoghurt or plant-based yoghurt
1 tbsp of lemon juice
1 pinch of kampot black pepper
1 tsp of sesame seeds
3 tbsp of garlic paste (or 1 pressed garlic clove)
1 tsp of chilli paste (more or less to taste)
Preparation
Start by preparing the fritter dough: in a large bowl, mix the flour, salt and spices. Add the lemon juice, then the water little by little, while mixing. You should get a fairly thick paste.
Add the chopped vegetables to the batter and mix well.
For the sauce
Mix all the ingredients and set aside in a cool place.
For cooking
Pour about 1cm of oil in a wok. Heat oil over medium-high heat.
When it is hot, put about 1 tablespoon of the mixture in the oil, turning the fritter until is golden. It takes about 30 seconds for each side. Make sure the fritters don't touch each other too much during cooking, otherwise they may stick together.
Once cooked, place on kitchen paper. Serve quickly with the yoghurt sauce!
You can accompany these fritters with traditional condiments such as: mango chutney, garlic confit, chilli purée etc.