Fried Vegetable Fritters
"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. See our suggestions below. *Rosé of Cabernet Franc *Rosé of Cabernet Sauvignon *Rosé of Syrah *Rosé of Tempranillo *Tavel Rosé "
Serves2
Preparation Time15 min
Cooking Time30 min
Cooking MethodSkillet
Ingredients
- 1 large potato
- 1 small eggplant
- 1 onion
- 1 cup white flour
- 2 cup dried chickpeas
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon ground coriander seed
- 1 teaspoon ground cumin
- 1 tablespoon whole coriander seeds
- 2 tablespoon warm water
- 1 cup grapeseed oil
Instructions
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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.
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If you want a more roasted flavor, toast the flour in a dry skillet on low heat until it gets golden brown.
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Dice the potatoes, eggplant and onion. Sautee on low until soft and caramelized.
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Mix all of the ingredients, except oil, in a bowl until they begin to hold together.
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Take a tablespoon of the mixture and create balls.
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Fry the balls in about 3/4 inch of very hot oil until golden brown, about 5 minutes.
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Drain and serve hot.