Radish Leaves And Onion Fritters Recipe by ZMA
Cooking Instructions 25-30 minutes 1 Make a thick yet a fluffy batter using all the ingredients mentioned for making these delicious Fritters or Pakoras. The batter should not be watery. As Onions have a tendency of leaving water. Therefore use water as required. Give it a standing time of at least 20 minutes. It's a must for flavours to infuse and also for fluffy Fritters. 2 Drop small balls of the batter into hot Oil and deep fry on a medium-high heat only. Keep turning the sides at regular intervals so that they cook well inside out. The Oil should be hot and fry in batches of 2 or 3 until golden and crisp. Serve with a hot cup of tea or coffee at tea-time or even for choti moti bhook. Enjoy! 3 Super crisp and Yummy Radish Leaves Fritters are ready to be relished with any Chutney of your choice. Yum! 1 Make a thick yet a fluffy batter using all the ingredients mentioned for making these delicious Fritters or Pakoras. The batter should not be watery. As Onions have a tendency of leaving water. Therefore use water as required. Give it a standing time of at least 20 minutes. It's a must for flavours to infuse and also for fluffy Fritters. 1 Make a thick yet a fluffy batter using all the ingredients mentioned for making these delicious Fritters or Pakoras. The batter should not be watery. As Onions have a tendency of leaving water. Therefore use water as required. Give it a standing time of at least 20 minutes. It's a must for flavours to infuse and also for fluffy Fritters. 2 Drop small balls of the batter into hot Oil and deep fry on a medium-high heat only. Keep turning the sides at regular intervals so that they cook well inside out. The Oil should be hot and fry in batches of 2 or 3 until golden and crisp. Serve with a hot cup of tea or coffee at tea-time or even for choti moti bhook. Enjoy! 2 Drop small balls of the batter into hot Oil and deep fry on a medium-high heat only. Keep turning the sides at regular intervals so that they cook well inside out. The Oil should be hot and fry in batches of 2 or 3 until golden and crisp. Serve with a hot cup of tea or coffee at tea-time or even for choti moti bhook. Enjoy! 3 Super crisp and Yummy Radish Leaves Fritters are ready to be relished with any Chutney of your choice. Yum! 3 Super crisp and Yummy Radish Leaves Fritters are ready to be relished with any Chutney of your choice. Yum! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp scampi My Mums cheesecake recipe 🍰 ❤️ Lee's Air Fryer Tater Tots Chicken Celery Cream Quiche Crustless Fajita burgers Shrimp scampi My Mums cheesecake recipe 🍰 ❤️ Lee's Air Fryer Tater Tots Chicken Celery Cream Quiche Crustless Fajita burgers Corn potage Potatoes and veggies Marinated Baked Chicken 🐔 Onion and Spinach Fritters Mochi pancake (SWEET POTATO PANCAKE) Vegetable stew(Efo California Farm Beef Broth Swiss Chard Soup Mixed Veg Uttappam Instant pot Beef shank with Daikon Poha Appe Corn potage Potatoes and veggies Marinated Baked Chicken 🐔 Onion and Spinach Fritters Mochi pancake (SWEET POTATO PANCAKE) Vegetable stew(Efo California Farm Beef Broth Swiss Chard Soup Mixed Veg Uttappam Instant pot Beef shank with Daikon Poha Appe