INDIAN FOOD – Shrimp Fritters (Jhinga Pakoras)
These are heavenly, Golden, many clusters of shrimp in spicy, crispy batter.
¼ teaspoon Tumeric
9 ounces shelled and cooked shrimp
¼ teaspoons salt
4 garlic cloves, chopped
1 inch piece of ginger root, peeled and finely chopped
¾ cup chickpea or gram flour
1 onion chopped
½ teaspoon ground cumin
Vegetable oil for deep frying
¼ teaspoon chili powder
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Sprinkle with Tumeric and salt over the shrimp and set aside. Put the ginger garlic, and onion in large bowl, then stir in the flour, chili powder, cumin
Pour in 7 tablespoons water and mix with a fork until a thick batter forms. If it is runny, add a little extra flour, then stir in the shrimp. Heat enough oil for deep frying in a heavy bottomed sauce pan over high heat (or in a deep fat fryer or air fryer) at 375°F, or until a small drop of the batter sizzles fiercely in the oil.
Drop 1 tablespoon of the batter into the oil and fry 1 minute or until it turns golden brown, ( unless you’re using and air fryer). Remove the fritter from the oil, drain. Let cool 1 minute then taste the fritter and adjust the seasoning on the batter adding more salt, if necessary.
Cook the fritters that remain, work in batches. Take out extra batter from the oil and heat the oil to the correct temperature before adding each new batch. These can be fried (or air fried) in advance and reheated in an oven at 350°F
Cuisine Writer
