Fritters can be made healthy if you use the right ingredients, and pan fry rather than deep fry them. You can use any vegetable, especially the ones you don’t like and transform them into fritters. I haven’t tried baking but I guess it might take longer and won’t have the same appeal as the pan-fried ones. Anyways, instead of using all purpose-flour, corn flour, egg and milk, you can use chickpea flour that is available in Indian stores under the name of besan. Since it’s made from chickpea, you know that it is a healthier and a vegan & gluten-free choice for making a batter. Hope you enjoy these as much as I did.
150 g winter radish (Daikon), peeled & shredded (~4” piece of radish)
2 cups chickpea flour (available in Indian stores as besan)
2 tbsp oil
½ green chili or ¼ tsp red chili powder, optional
Salt & ground pepper to taste
- Transfer the shredded white radish to a bowl. Sprinkle salt, black pepper, chopped chili or red chili powder and chopped cilantro and mix well.
- Then add the chick pea flour and combine well so that it can take shape. No need to add any water as the moisture from the radish should suffice.
- Heat oil in a non-stick pan. When oil is hot add ½ ladle of the mixture and flatten it out lightly in the shape of a patty. Do not crowd the pan with many fritters. You can make it in two batches or if your pan is large enough you can finish in one batch itself. Be careful to ensure that the fritters are not too thick. The flour needs to get cooked all the way, since we are not deep frying the fritters.
- When one side turns nice and brown and crispy, then them over. When both sides are done, serve with ketchup or any hot & sweet sauce.