Spicy vegetable fritters

Name: Spicy vegetable fritters
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 2 teaspoons finely chopped garlic; 2 teaspoons sea salt; 8 teaspoons Satay Spice Paste; 2 cups diced or chopped mixed vegetables (cauliflower, broccoli, potato, peas, carrot, zucchini/courgette, eggplant/aubergine); 2 cups diced or chopped mixed vegetables (cauliflower, broccoli, potato, peas, carrot, zucchini/courgette, eggplant/aubergine); 2 cups diced or chopped mixed vegetables (cauliflower, broccoli, potato, peas, carrot, zucchini/courgette, eggplant/aubergine); 2 cups diced or chopped mixed vegetables (cauliflower, broccoli, potato, peas, carrot, zucchini/courgette, eggplant/aubergine); 2 cups diced or chopped mixed vegetables (cauliflower, broccoli, potato, peas, carrot, zucchini/courgette, eggplant/aubergine); 2 cups diced or chopped mixed vegetables (cauliflower, broccoli, potato, peas, carrot, zucchini/courgette, eggplant/aubergine); 2 cups diced or chopped mixed vegetables (cauliflower, broccoli, potato, peas, carrot, zucchini/courgette, eggplant/aubergine); 2 cups diced or chopped mixed vegetables (cauliflower, broccoli, potato, peas, carrot, zucchini/courgette, eggplant/aubergine); 1 teaspoon baking powder; 125 ml/4 fl oz water; 150 g/5 oz chickpea flour/besan; 150 g/5 oz chickpea flour/besan; 2 cups diced or chopped mixed vegetables (cauliflower, broccoli, potato, peas, carrot, zucchini/courgette, eggplant/aubergine); 2 cups diced or chopped mixed vegetables (cauliflower, broccoli, potato, peas, carrot, zucchini/courgette, eggplant/aubergine); vegetable oil, for deep-frying; 2 cups diced or chopped mixed vegetables (cauliflower, broccoli, potato, peas, carrot, zucchini/courgette, eggplant/aubergine)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 teaspoons finely chopped garlic
8 teaspoons Satay Spice Paste
2

Oceania
Australian
Asia
Australia
Malaysia
Indonesia
Starter
Southeast Asia
Spicy
Gluten-free
Vegan

Method

To make batter, combine garlic, satay spice paste and salt in a food processor. Blend in flour and baking powder, then add water and mix to a smooth batter. Refrigerate for 2 hours before using. The batter should have reasonable body without being too thick. If it looks too thick, add a little water.
Heat vegetable oil to 180°C/350°F in a deep-fryer or large po