Batter-Dipped Vegetable Fritters

• 2 cups (500 ml) chickpea flour (besan)
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) cayenne pepper
• 1/2 tsp (2 ml) baking soda
• 8 eggplant slices, unpeeled, 1/4 inch (0.5 cm) thick
• 8 red or green bell pepper slices, 1/4 inch (0.5 cm) thick
• 8 zucchini slices, unpeeled, 1/4 inch (0.5 cm) thick
• 8 potato slices, peeled, 1/8 inch (0.25 cm) thick
• Vegetable oil for deep-frying
• Deep-fryer or wok
• Candy/deep-fry thermometer

1. In a bowl, mix together chickpea flour, salt, cayenne pepper and baking soda.
2. Slowly pour in 1 cup (250 ml) water, stirring to a smooth consistency and adding up to 1/4 cup (50 ml) more water, a little at a time, until batter is slightly thinner than pancake batter.
3. Set aside for 15 minutes.
4. Heat oil in deep-fryer to 375F (190C).
5. One at a time, dip slices of eggplant, pepper, zucchini and potato into batter.
6. Add to hot oil in batches of 5 or 6 and deep-fry until golden, 3 to 4 minutes.
7. Remove with slotted spoon and drain on paper towels.
8. Serve immediately with chutney of your choice.

chickpea flour, salt, cayenne pepper, baking soda, eggplant slices, red, zucchini, potato, vegetable oil, thermometer

Taken from www.cookstr.com/recipes/batter-dipped-vegetable-fritters (may not work)