Gram flour, besan, chick pea flour. A popular product has many names. It’s a great product with a high protein content. Gram flour mixed with water can be used as an egg replacement, and its used from India to Italy to make pastries and batter-based foods. This recipe for fritters is endlessly versatile, filling and tasty.
Serve them with a side salad for dinner, or lunch. The fritters are great with salsa, or hot sauce (everything is good with hot sauce).
Serves: 2-3. Prep: 5 minutes. Cooking time: 2-3 minutes per side, per fritter.
Stores: For a couple of days in the fridge.
- Measuring bowl or 250 (cup) measure. Or teacup.
- Mixing bowl
- Chopping board
- Sharp knife
- Tin opener (if using tins)
- Frying pan, or two
- Oven-proof bowl (optional)
- 250 ml gram flour
- 250 ml water
- 1 tablespoon vegetable oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons curry powder (Garam Masala, for example)
- 500 ml sweetcorn (frozen, or two large drained tins)
- 0.5 chilli
- 1-2 tablespoons vegetable oil for frying
Fritter size: The size of the fritters depends on the implement you use to spoon the batter into the frying pan. You can use a spoon to make them small, or a measuring cup to make them a little larger. Small, they’re great for picnics or buffets – they make good finger food and can be dipped into salsa or hot sauce. Larger, they’re perfect for dinner.
- In a bowl, whisk together the gram flour, water and oil. Leave while you chop the onions. If you can, let stand for half an hour before using.
- Turn the oven on (100C, low heat) if you want to keep the fritters warm while cooking them.
- Heat the oil.
- Add the chopped onions and cook until soft.
- Add the garlic and spices and cook for a couple of minutes.
- Add the onion mix to the gram flour batter.
- Finely chop the chilli and add it and the sweetcorn to the gram flour batter.
- Heat the frying pan(s) with a little of the extra oil.
- When hot (you can check whether it is by dropping a little of the batter into the oil. When it starts sizzling, the batter is hot), spoon in batter.
- When the batter is cooked about half way, and the top is beginning to set (2-3 minutes), flip the fritter over. Cook for another couple of minutes.
- Move to the over-proof dish and put in the oven while you cook the next fritter.
- Continue until you run out of batter.
- Spinach: Leave out the sweetcorn and replace with a well-squeezed tin or spinach.
- Sweetcorn and spinach: Or add spinach – 5-6 cubes of frozen, or half a tin – to the batter.
- What sweetcorn? Leave out the sweetcorn and replace with 2 cups (half a litre) of grated or finely chopped vegetables: carrots, courgettes, carrot and courgette, grated beetroot, peppers, even fried onions, make great fritter ingredients.
- Pancakes! Add another 100 ml water to the batter to thin it out a bit and make a rainbow of vegetable pancakes.