Indian Fritters

Crunchy onions, beets, and carrots tossed with curry flavors and garbanzo batter—a delicious bar snack or appetizer to be served with creamy raita dipping sauce.
Indian_Fritters

Ingredients:

1 1/4 C chickpea flour
1/4 C all-purpose flour
1 tsp. Madras curry powder
2 tsp. kosher salt
1 C Ready-Set-Serve Sliced Onions
1 C beets, shaved
1/2 C Ready-Set-Serve Shredded Carrots
Raita, as garnish
*1/2 cup oil factored into nutritional information for frying.

Instructions:

Whisk together chickpea flour, regular flour, curry powder, salt, and one cup of water. Add all of the vegetables to this mixture and coat all.
Heat a deep fryer until ready to fry.
Drop balls of battered vegetables into the fryer and cook until browned on all sides (approximately five minutes). Drain on a wire rack.
Serve warm with raita dipping sauce.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.