paneer fritters

Despite all the cooking that I do I’m still too scared to deep-fry anything. I’m an incredibly clumsy person who’s forever bumping into or dropping things so the idea of having a pot of boiling oil on the stove just feels like an accident waiting to happen.

paneer fritters

I don’t think I’ve ever met a veggie Indian snack that I didn’t like so the idea of making my own pakoras and bhajis is very appealing but alas, the deep-frying has always deterred me. These provide me with a happy medium.
They’re lovely and crisp on the outside and quite soft and fluffy in the middle and they’re packed with flavour. I love them served with lots of salad and a tangy date and tamarind chutney.

paneer fritters

Ingredients
makes lots
200g paneer
1 large carrot
1/2 onion (any type)
200g gram flour
1/2 tsp bicarbonate of soda
2 tsp garam masala (or to taste)
pinch of salt
250ml water
1 tbsp butter (melted)
1 heaped tsp grated fresh ginger
small bunch fresh coriander
oil for frying

paneer fritters

Coarsely grate the paneer and carrot and finely slice the onion then mix them together.
In a large bowl whisk together the gram flour, bicarbonate of soda, salt and garam masala. Gradually whisk in the water, ensuring there are no lumps, followed by the melted butter and grated ginger.
Chop the coriander and then mix this, the veg and the paneer through the batter, making sure that everything is well combined.
Heat the oil in a large frying pan and then shallow fry the batter in batches, using about a tablespoon of mix for each fritter. Place them on a plate lined with a paper towel to drain a little before serving with your favourite chutneys.

paneer fritters