Fresh Stringgreen Bean Pakora Fritters With Ginger Recipes

PAKORA (INDIAN VEGETABLE FRITTERS)

Steps:

• Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
• Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
• Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
• Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
• Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
• Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
• Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

YAYA'S GREEN BEAN FRITTERS

Steps:

• Steam julienned green beans until just done. Do not over-cook.
• Whisk eggs and mix in milk, flour, salt and pepper.
• Add cheese and green beans.
• Heat oil in non-stick pan.
• Drop pancake-sized portions of mixture into the pan. The oil should be hot enough so that the fritter will sizzle. Leave on this side until the fritter looks done around the edges.
• Turn only once, using a good spatula so as not to break up the fritter.
• Place on a paper towel before serving in order to drain excess oil.
• Serve hot with a dollop of sour cream. Delicious!

FRESH GREEN BEAN PAKORA FRITTERS WITH GINGER

Steps:

• Prepare the chaat masala. Prepare the basic batter. Mix in the coriander, cumin, ajwain seeds, and ginger. Add the beans to the batter. Heat the oil and fry the beans as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STRING/GREEN BEANS W/GINGER AND GARLIC

Steps:

• Bring a large pot of salted water to a boil.
• Fill a large bowl with ice water.
• Working in two batches, boil beans until just tender but still crisp and bright green.
• Start testing after 4 minutes or so, being careful not to overcook.
• When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.).
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat.
• Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic.
• Sprinkle with salt, and remove to a serving dish.
• Repeat with remaining oil, beans, ginger and garlic. Serve.

FRESH STRING/GREEN BEAN PAKORA FRITTERS WITH GINGER

Steps:

• You will also need 1 Recipe Basic Batter for Pakora Fritters.
• Prepare chat Masala if not store bought.
• Prepare basic batter, mix in the coriander, cumin, ajwain seeds & ginger. Add the beans to the batter.
• Heat the oil & fry the beans in 175-185° C oil. Transfer all the fried pakoras to paper napkins to soak of oil and then to a serving platter. Sprinkle the chaat masala on top, and serve.