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May 02

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

About the author

TempeO

Tempeste O’Riley grew up in the deep south and escaped her conservative, oppressive roots as soon as she could. Tempe is an out and proud omnisexual/bi-woman whose best friend growing up had the courage to do what she couldn’t – defy the hate and come out. He has been her hero ever since.

Though new to writing M/M, she has done many things in her life but writing has always drawn her back – no matter what else life has thrown her way. She counts her friends, family, and Muse as her greatest blessings in life.

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