Food > Recipe Directory > Courses/Meal Type > Appetizers > Okra and Pepper Fritters with Tamarind and Date Chutney
Okra and Pepper Fritters with Tamarind and Date Chutney Recipe
Okra and Pepper Fritters with Tamarind and Date Chutney
Ingredients
- 1 cup (250 mL) chickpea flour
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) cayenne pepper
- 1/4 tsp (1 mL) turmeric
- 1/4 tsp (1 mL) baking soda
- vegetable oil for frying
- 24 whole okra pods, trimmed
- 1 sweet pepper, cut into 8 strips
- Tamarind and Date Chutney:
- 1/4 cup (60 mL) tamarind pulp or tamarind concentrate
- 1/4 cup (60 mL) finely chopped date
- 2 tsp (10 mL) packed brown sugar
- 1/2 tsp (2 mL) ground coriander
- 1/4 tsp (1 mL) ground ginger
- 1/4 tsp (1 mL) cayenne pepper
- Pinch salt
Preparation
Tamarind and Date Chutney: In small saucepan, soak tamarind pulp in 1 cup/250 mL hot water for 10 minutes. Add dates, sugar, coriander, ginger, cayenne and salt; bring to boil. Reduce heat and simmer for 15 minutes. Let cool. Force through fine sieve into bowl; refrigerate until using (refrigerate for up to 1 week).
In bowl, whisk together chickpea flour, salt, cayenne, turmeric and baking soda; whisk in 2/3 cup/150 mL water. In saucepan, pour in enough oil to come 3 inches/8 cm up side. Set saucepan over medium heat; heat oil to 350F/180C. Dip okra and pepper into batter; fry, in batches of 5 or 6, until golden brown, turning pieces occasionally. Drain on paper towels. Serve with chutney.
Makes 8 servings.
- Serving(s)
- 8
| Per serving: about | |
|---|---|
| Calories | 131 |
| Protein | 4 g |
| Fat (total) | 5 g |
| Carbohydrate | 19 g |
| Fibre | 3 g |
| Sodium | 223 mg |
| Calcium | 3 % RDI |
| Iron | 8 % RDI |
| Vitamin A | 4 % RDI |
| Vitamin C | 28 % RDI |
| Folate | 35 % RDI |
Also in this menu:
Source
Homemakers Magazine: June 2006
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