Batter-Dipped Vegetable Fritters Recipe

Name: Batter-Dipped Vegetable Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (500 ml) chickpea flour (besan); 1 tsp (5 ml) salt; 1/2 tsp (2 ml) cayenne pepper; 1/2 tsp (2 ml) baking soda; 8 eggplant slices, unpeeled, 1/4 inch (0.5 cm) thick; 8 red or green bell pepper slices, 1/4 inch (0.5 cm) thick; 8 zucchini slices, unpeeled, 1/4 inch (0.5 cm) thick; 8 potato slices, peeled, 1/8 inch (0.25 cm) thick; Vegetable oil for deep-frying; Deep-fryer or wok; Candy/deep-fry thermometer

Servings: persons

2 cups (500 ml) chickpea flour (besan)
1 tsp (5 ml) salt
1/2 tsp (2 ml) cayenne pepper
1/2 tsp (2 ml) baking soda
8 eggplant slices, unpeeled, 1/4 inch (0.5 cm) thick
8 red or green bell pepper slices, 1/4 inch (0.5 cm) thick
8 zucchini slices, unpeeled, 1/4 inch (0.5 cm) thick
8 potato slices, peeled, 1/8 inch (0.25 cm) thick
Vegetable oil for deep-frying
Deep-fryer or wok
Candy/deep-fry thermometer

1
In a bowl, mix together chickpea flour, salt, cayenne pepper and baking soda.
2
Slowly pour in 1 cup (250 ml) water, stirring to a smooth consistency and adding up to 1/4 cup (50 ml) more water, a little at a time, until batter is slightly thinner than pancake batter.
3
Set aside for 15 minutes.
4
Heat oil in deep-fryer to 375F (190C).
5
One at a time, dip slices of eggplant, pepper, zucchini and potato into batter.
6
Add to hot oil in batches of 5 or 6 and deep-fry until golden, 3 to 4 minutes.
7
Remove with slotted spoon and drain on paper towels.
8
Serve immediately with chutney of your choice.

519

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups (500 ml) chickpea flour (besan), 1 tsp (5 ml) salt, 1/2 tsp (2 ml) cayenne pepper, 1/2 tsp (2 ml) baking soda, and more.

Yes, Batter-Dipped Vegetable Fritters falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Batter-Dipped Vegetable Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions