Pumpkin Fritters
serves about 6-8
These delicious pumpkin Bhajjias are one of Bombay's most popular snack foods, at home or on the streets. You can substitute soft cheeses like ricotta, Manouri or panir left to firm up and dry out in the fridge for a couple of days.
Read more about this recipe in My Bombay Kitchen.
1 cup rice flour
1 cup chickpea flour
1/4 teaspoon baking soda
1/4 to 1/2 teaspoon salt
1 to 2 cups fizzy mineral water or club soda
Vegetable oil, for deep-frying
Pumpkin sliced no thicker than 1/4 inch, in quantity sufficient for 6 to 8 fritters per person (can substitute dried spinach, Chinese or Japanese eggplant, onion rings, potatoes or sweet potatoes, among others)
prep: 20 minutes
total: 50 minutes
sifter
deep saucepan, wok or karhai
1. Sift together all the flour, the baking soda, and the salt. Mix with enough mineral water to make a batter the consistency of heavy cream. Leave it on the thick side until you test-fry a piece or two of vegetable.
2. Pour enough oil into a deep saucepan, wok or karhai to reach a depth of three inches. Heat the oil over medium heat until it is hot but not smoking, 360 to 370F.
3. Dip one trial piece into the batter, shaking off the excess, and drop into the hot oil. Repeat. Do not crowd the pan; fry in batches as necessary, turning once. Cooking times will vary depending on the main ingredient; test-fry one or two until you get a feel for the technique. Transfer to paper towels to drain, and serve hot.
