Whenever its a rainy and stormy afternoon, I crave for these delicious teatime fritters. Growing up, my mum would make these whenever we had wet weather. Over the Easter weekend we had overcast weather and I'm so spoiled with her always making it, she decided not to. I had a huge craving, after trying to convince her to whip up a few she was not interested and asked me to make some.
I enjoy eating food, however, do not really enjoy making food so I gave this recipe a shot. They came out really good for a person who does not like the kitchen. My dad too, was quite impressed which brings me to share this easy, flop proof, and delicious savory treat.
Ingredients:
- 5 carrots
- 1/2 cucumber
- 1 onion
- spring onions
- 1 cup cake flour
- 1/2 cup rice flour
- 1 cup gram flour
- 2 tsp fennel seeds
- salt to taste
- 1 tsp green chili (grounded)
- 1 tblps sugar
- 1/2 tsp turmeric
1. Grate the onion, cucumber, and carrot.
2. Add the cake flour, gram flour, and rice flour.
3. Add sugar, salt, chili, fennel seeds, turmeric, and spring onions.
4. Add a little water to have a thick consistency, not runny.
5. Shallow fry in a non stick pan until golden brown.
This recipe is my mum's recipe. You can use any other vegetable like grated butternut or even marrows. What I love about this fritter, it just depends on what vegetables there are in the fridge. They are quick and easy. Enjoy!