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Vegetable Fritters with Green Chile-Coconut Chutney – Meatless Monday

This recipe from Sara Moulton‘s new book Home Cooking 101 combines a popular South Asian snack called pakoras with the airy texture of Japanese tempura, achieved by using egg whites and seltzer water in the chickpea flour batter. When properly fried (oil temperature in the low to high 300Fs) the fritters absorb

Source: Vegetable Fritters with Green Chile-Coconut Chutney – Meatless Monday