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Fritters

Granny's Vegetable Fritters

1 c Chickpea flour (besan)
1/2 c Unbleached all-purpose flour
1/4 tbs Cayenne pepper
1/2 tesp Baking soda
1 1/4 c Cold water
3/4 tesp Cream of tartar
2 tbs Lemon juice
1/4 tesp Sea salt
Oil, for frying
1 tesp Cumin powder
1 c Sliced potatoes (1/4" thick)
1 tesp Coriander powder
1 c Cauliflower florets
1 tesp Tumeric
1 c Chopped bell pepper

Blend flours, baking soda, cream of tartar, salt and spices. Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream. Set aside. Heat about 3" oil in a large skillet or deep fryer. Dip vegetables in batter to coat. Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes. Remove with a slotted spoon and drain on absorbent paper. Cover and place in a warm oven while cooking remaining vegetables.

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