"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."
Fried vegetable fritters
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- Recipe Card
Prep time: 15mins
Cook time: 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 large potato
- 1 small eggplant
- 1 onion
- 1/4 cup white flour
- 2/3 cup dried chickpeas
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1 tsp ground coriander seed
- 1 tsp ground cumin
- 1 tabelspoons whole coriander seeds
- 2 tabelspoons warm water
- 1/2 cup grapeseed oil
Method
Step 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.
Step 2
If you want a more roasted flavor, toast the flour in a dry skillet on low heat until it gets golden brown.
Step 3
Dice the potatoes, eggplant and onion. Sautee on low until soft and caramelized.
Step 4
Mix all of the ingredients, except oil, in a bowl until they begin to hold together.
Step 5
Take a tablespoon of the mixture and create balls.
Step 6
Fry the balls in about 3/4 inch of very hot oil until golden brown, about 5 minutes.
Step 7
Drain and serve hot.