Shiitake Onion Pakora/ Tempura Fritters – Part 3 of Party Snack Money Saver

when i have a craving for a snack with a high level of mouthfeel and belly satisfaction, I like having Japanese-style tempura fritters gold East Indian style pakora fritters (Link below). But being the kind of foodie that I am, I often enjoy cross-cultural international cuisine hybrid recipes. I was lucky one day with a great combination of snacks: onion shiitake “pakura” (pakora/tempura).

They are easy to make, but require a fryer and hot oil for best results. (As usual, be careful with hot oil. Minimize your distractions). If you prefer, you can use a heavy cast iron skillet and fry the fritters. They will be denser though, so you won’t get the light, fluffy but crunchy texture. But they are still tasty fried.

Ingredients

• 4 parts besan (also known as chickpea flour, chana flour, or chickpea flour). (You can find chickpea/gram flour in the Italian markets and besan/chana in the East and West Indian and Pakistani markets. Some large supermarkets will also have it in their international section. If you can’t find besan, grind the dried chickpeas in a coffee or spice grinder..)
• 1 part tapioca starch or tempura mix (preferred).
• Salt + pepper to taste.
• red pepper flakes [optional].
• 1-2 parts of water. The amount of water will vary. You want to form a paste that is not too runny. It has to be able to bind the mushroom and onion filling together, and stay together in the oil.
• 1 small onion, thinly sliced ​​and into separate pieces.
• 4-8 canned shiitake mushrooms, cut into very thin strips. (If you want more texture, you can also use “wood ear” or “black mushroom.” It is available in many Asian markets in a dried form. Rehydrate some pieces in a bowl of warm water for 1 hour. Rinse, then cut into thin strips.)

Preparation

• Mix the dry ingredients well with a spoon or fork.
• Add water slowly until a paste begins to form, slightly thicker than pancake batter.
• Add the sliced ​​onion and shiitake pieces and mix well.
• Heat oil in a safe (heavy) pot or deep fryer. (If you are using a cast iron skillet, just fry them in about 1/4 inch of oil.)
• Carefully pour in a tablespoon of batter at a time. Do not put too many fritters in each batch, otherwise the oil temperature will drop, which will cause the fritters to absorb oil and become greasy.
• Fry for 2-3 minutes on one side, then flip the fritters with a slotted spoon and fry for 1-2 minutes on the other side. (While the fritters should be golden brown, keep in mind that chickpea flour is very high in protein, burns easily, and stinks when it does. If possible, try to remove the small pieces of loose fried batter as soon as they are cooked or they will burn. If you’re using a deep fryer, this could be a bit difficult. It is recommended to fry the fritters in a large pot, if you do not have a suitable deep fryer and do not want to use a frying pan. The alternative is not to make the dough too watery. This means that you have to cook the fritters a bit longer as they will be thicker.)
• Drain on a paper towel (kitchen paper).

Presentation

Serve with a mix of hot and/or sweet sauces, such as chutneys, sambal oelek (spicy chili paste), sriracha (mild chili paste), plum sauce, sour cream, or onion sauce.

Link: Protein-Rich Chickpea Pakora Fritters – Part 2 of Party Snack Money Saver.

(c) Copyright: 2006-present, Raj Kumar Dash