Friday, August 8, 2014

Squash Flower Fritters

Another dish that is courtesy of Farmer's Market. This is an inspired dish and not authentic - I got it from my Bengali friend so if follow a different recipe please let me know. Crunchy and soft at the same time with the onion and poppy seeds adding texture love this with little ketchup or masala chai.


One bunch squash / pumpkin flowers - 8 to 10 pcs
Rice Flour - 1/2 cup
Kalonji (onion seeds) - 1/2 teaspoon
Poppy seeds (white) - 1 teaspoon
Chilli powder - according to taste
Turmeric powder - 1/4 teaspoon
Salt according to taste
Oil for frying (peanut is best)


Step 1: Wash the flowers in running water and keep aside.

Step 2: Make the batter by mixing all the ingredients listed and add little water. Make sure the batter is of pancake consistency.

Step 3: Heat oil

Step 4: drop a small dollop of the batter and it should raise immediately - that means the oil is ready for frying.

Step 5: Dip the flowers one by one and drop in hot oil carefully.

Step 6: Fry till light golden brown.

Note: you fill with any veggie or cheese or meat filling. Though as is in it's simplest form is what I like.

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