Author Notes
A craving for fried green tomatoes and green chutney is the inspiration for this crunchy fritter! —nykavi
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
-
Dash
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.
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Slice green tomatoes into 1/4 inch slices.
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Cut each slice in half and stuff with 1/2 teaspoon of chutney. Press to close
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Heat oil in a saucepan.
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Test the oil with a drop of batter. The drop should spring to the surface immediately.
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Dredge the tomato slices through the batter and drop them gently into the hot oil.
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Fry on both side for 2 to 3 minutes until fritters are golden brown
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Drain onto a paper towel and eat them piping hot.
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