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Recipes for your Deep Fryer continued
Felafel
1 ½ cup dried chickpeas, washed and
soaking
1 onion chopped
½ tsp chilli powder
1tsp cumin, ground
½ coriander, ground
2 cloves garlic
3 tsp lemon juice
¼ cup chopped parsley
½ cup besan flour (chickpea)
1 egg
1.Soak chickpeas overnight, drain.
2.Place chickpeas in a saucepan with 1lt
water, simmer for 1 hour.
3.Blend the chickpeas with the rest of the
ingredients in a food processor. Chilli
mixture.
4.Heat oil on settings 8-10. Shape felafel
into 4cm balls and fry 8- 10 at a time for
3-4 minutes.
5. Sever hot or cold with hummus and
Lebanese bread.
Corn fritters
Makes about 12
¾ cup self raising flour
pinch of salt
pinch of pepper
1 egg, lightly beaten
/
cup milk
1
3
300g can of corn kernels, drained
1.Shift flour, salt and pepper into a bowl.
2.Combine egg and milk.
3. Using a mixer, gradually add milk mix to
the dry ingredients and beat until smooth.
Add corn to mix.
4. Heat the oil on settings 8-10. Drop batter
by the tablespoonful into the hot oil and
fry till golden, about 5-7 minutes.
Kofte Potatoes
500g potatoes, cooked and mashed
2 eggs
/
cup desiccated coconut
1
3
1 cup grated Parmesan cheese
salt and pepper
2 tbsp flour
2 eggs, lightly beaten
1 cup dried breadcrumbs
1. Combine the first five ingredients.
2. Coat 1 tbsp of the mixture in flour, then
egg mix and then in breadcrumbs.
3. Heat oil on settings 8-10 and fry 6 - 8 at
a time till golden, about 4-5 minutes.
Note: for something different use sweet potato
or pumpkin in place of the potato.
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