Cuban Oregano Bhajis

• 10 leaves Cuban Oregano Tips (I Cut Them After The 4th Set Of Leaves)
• 1/2 cups Chickpea Flour
• 1 Tablespoon Rice Flour (optional)
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Paprika, Smoked Or Sweet
• 1/4 teaspoons Turmeric Powder
• 4 cups Vegetable Oil, For Frying

1. Rinse the leaves and let them air dry.
2. Set aside.
3. Whisk the remaining ingredients (except oil) to eliminate lumps.
4. Whisk in enough water to form a thick batter that drops smoothly from a spoon.
5. Heat oil for deep frying to 350 degrees F and add 1 teaspoon of the hot oil to the batter.
6. Whisk well.
7. Dip each plant tip in the batter and shake gently to knock off the excess batter.
8. Gently drop the battered leaves into the oil and fry, occasionally turning, until golden brown.
9. Drain on paper towels and serve hot with chutney and beer.
10. (Tea would be good too, I guess.)

oregano, chickpea flour, rice flour, ground cumin, paprika, turmeric, vegetable oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cuban-oregano-bhajis/ (may not work)