Vegetable Fritters

This recipe is a great variation on the Indian pakora and can be adapted to use up any vegetables you have on the boat. We always have gram flour in the store cupboard so this really is a store cupboard recipe. It takes just ten minutes to make and served hot with a dipping sauce and is a great snack for cruising. 

They can also be made in advance and be warmed up in the oven or on top of the stove.

Ingredients:
I-2 cups of mixed veg, diced into 1cm pieces (We use anything from potatoes, carrots, cauliflower to courgettes and spinach)
1-2 cloves garlic
Chopped fresh or dried chillies to your own taste
1 cup gram (chick pea) flour
3/4 cup water
1 teaspoon turmeric
Salt and pepper to taste.

Method:
Mix together the gram flour, turmeric, chillies and water and whisk lightly until  it is smooth. You are aiming for a thick batter.
Fry the garlic and mixed vegetables in oil until just cooked adding softer veg such as courgettes last. A bit of crunch is good to give the fritters texture.
Add the vegetables to the batter and mix well. Add salt and pepper to taste.
Shallow fry large spoonfuls of the mixture in hot oil in a frying pan. They should take just a couple of minutes each side until they are firm and golden.
Cook in small batches, drain on kitchen towel and keep warm.
They are best served hot and we like ours with a spicy tomato dipping sauce.