Wild Garlic Pakodas - Crispy Fritters
Wild garlic pakodas are a perfect French-Indian fusion for spring. Wild garlic leaves coated in a crispy chickpea flour batter.
15 min
Preparation
10 min
Cooking
4
Servings
Easy
Difficulty
Ingredients
- Fresh wild garlic (20-30 leaves): 1 large bunch
- Chickpea flour (besan): 150g
- Cornstarch or rice flour: 1 tablespoon
-
Turmeric: 1/2 teaspoon
-
Ground cumin (or caraway seeds): 1/2 teaspoon
- Salt: a pinch
- Ice-cold water: about 120ml
- Sunflower oil for frying
Instructions
-
1
Prep the leaves — carefully wash the wild garlic. Dry the leaves with a cloth or salad spinner. They must be dry for the batter to stick.
-
2
Make the batter — in a bowl, mix the chickpea flour, starch, spices and salt. Whisk in the ice-cold water gradually until you get a thick pancake-batter texture (it should coat the back of a spoon without running off).
-
3
Coating — hold each leaf by the stem. Dip it entirely in the batter. Let excess drip for a second.
-
4
Frying — heat oil in a deep pan (about 2-3 cm of oil). Drop the leaves in gently. Don't overcrowd. Fry 30 to 40 seconds per side until golden and rigid.
-
5
Drain — place on paper towel and sprinkle with a touch of fleur de sel immediately.
Tips
Softening the flavour: if you worry it will be too strong, don't chop the leaves. Whole, the ratio of (mild) batter to (strong) garlic is ideal. The enclosed leaf becomes like a delicate crisp. Crispness tip: the starch (corn or rice) is the secret to long-lasting crunch, and ice-cold water limits oil absorption.
Spices used
Find the spices from this recipe in our shop.
Lakadong Turmeric Powder
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Cumin seeds
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Caraway Seeds
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