Bhajis are Indian fritters traditionally made with onions and chickpea flour. This version is basically a take on hush puppies. Instead of being fried, they may be baked (425 degrees for 20 minutes), but the baked version is not nearly as crisp. The dough may be made several hours ahead of time if you don't add the baking powder until just before frying. The bhajis also may be fried ahead of time and reheated in a hot oven for a few minutes.
Servings: 40 pieces
- 1 batch Basic Cream Puff Dough (see related recipe)
- 1/2 cup peeled sweet potato, cut into 1/4-inch dice
- 1/2 cup sugar snap peas, cut into 1/2-inch pieces
- 1/2 cup French beans or green beans, cut into 1/2-inch pieces
- 1/2 cup frozen peas, thawed and blotted well on paper towels
- 1/2 cup frozen corn, thawed and blotted on paper towels
- 1/2 cup chopped scallions, white and tender green parts
- 1/2 cup chopped cilantro
- 2 tablespoons cornmeal
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon baking powder
- Peanut oil, for frying
In a medium bowl, combine all the ingredients except the peanut oil and mix well.
In a large pot over medium-high heat, add the oil to a depth of 2 inches. When the oil is smoking (375 degrees on a candy thermometer), carefully drop heaping teaspoons (no more than 10 at a time) of the dough into the pot. Fry the bhajis, flipping occasionally, until they are dark brown on all sides, about 2 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Serve warm.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Marcia Kramer.
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