Author Notes: A craving for fried green tomatoes and green chutney is the inspiration for this crunchy fritter! —nykavi
Makes: 10-12 fritters
Ingredients
Green Chutney
-
1/2
cup Cilantro leaves
-
2
teaspoons grated fresh Coconut
-
1/2
Green chili
-
1/4
teaspoon Kosher salt
-
1/4
teaspoon Sugar
-
2
tablespoons Lime juice
Fritters
-
2
tablespoons Besan ( chick pea flour)
-
1
pinch Baking Soda
-
1/8
teaspoon Kosher salt
-
dashes Turmeric
-
1/4
teaspoon Chili powder
-
1/4
teaspoon Cumin powder
-
2-3
tablespoons Water
-
2
Green Tomatoes
-
1
cup Canola oil for frying
Directions
- Start withy he chutney. Wash cilantro and blend to a thick paste along with coconut, green chili, salt sugar and lime juice.
- Whisk besan, baking soda, salt, turmeric, chili powder, cumin powder and water to form a thick batter.
- Slice green tomatoes into 1/4 inch slices.
- Cut each slice in half and stuff with 1/2 teaspoon of chutney. Press to close
- Heat oil in a saucepan.
- Test the oil with a drop of batter. The drop should spring to the surface immediately.
- Dredge the tomato slices through the batter and drop them gently into the hot oil.
- Fry on both side for 2 to 3 minutes until fritters are golden brown
- Drain onto a paper towel and eat them piping hot.