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Author Notes: A craving for fried green tomatoes and green chutney is the inspiration for this crunchy fritter! —nykavi
Makes 10-12 fritters
- 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
- 2 tablespoons Besan ( chick pea flour)
- 1 pinch Baking Soda
- 1/8 teaspoon Kosher salt
- dashes Turmeric
- 1/4 teaspoon Chili powder
- 1/4 teaspoon Cumin powder
- 2-3 tablespoons Water
- 2 Green Tomatoes
- 1 cup Canola oil for frying
- 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.
- Slice green tomatoes into 1/4 inch slices.
- Cut each slice in half and stuff with 1/2 teaspoon of chutney. Press to close
- Heat oil in a saucepan.
- Test the oil with a drop of batter. The drop should spring to the surface immediately.
- Dredge the tomato slices through the batter and drop them gently into the hot oil.
- Fry on both side for 2 to 3 minutes until fritters are golden brown
- Drain onto a paper towel and eat them piping hot.
- This recipe was entered in the contest for Your Best Spicy Recipe
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