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Vegetable and Paneer Curry Fritters

serves

8

pieces

Serves

prep-time

5

minutes

Preparation Time

recipe-type

10

minutes Stove Top

Cooking Time

Ingredients
  • ½ cup flour
  • ½ tsp baking powder
  • 1 tbsp KEEN'S Traditional Curry Powder
  • 1 x egg
  • ⅓ cup (80 mL) milk
  • ¼ cup (60 mL) vegetable oil, divided
  • 100 g paneer cheese, cut into small cubes
  • 2 cups grated vegetables, or store bought kale or beetroot slaw mix
  • 2 tbsp fresh coriander leaves, finely chopped
  • To Serve
  • store bought yoghurt sauce
Directions
  1. Sift the flour, baking and curry powders into a mixing bowl, season to taste with salt and pepper. Create a well in the centre of the flour and add the egg and milk. Then using a fork whisk, gradually bringing the flour into the wet mixture until it forms a smooth batter.
  2. Add one tablespoon of oil and whisk the batter until smooth but firm, adding a little more milk if necessary. Fold the paneer, vegetables and coriander into the batter and mix until just combined.
  3. Heat remaining oil as needed in a large frying pan over MEDIUM heat. Place heaped spoonsful of batter into the pan, flattening the mixture slightly with the back of a spoon, and spacing them at least 3 cm apart. Cook the fritters for 2 minutes then turn over and continue cooking an additional 1 to 2 minutes until they are crisp and golden brown.
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