Afghan Vegetable Fritters (Pakora)

Makes 8-10 pieces Ingredients: 1 1/2 C besan 1 tsp. salt 1 tsp. ground coriander 1/2 tsp. turmeric 1/2 tsp. cayenne pepper 1 C water (more or less) Assorted vegetables: cauliflower, potato, eggplant, carrots, onions, spicy peppers 4-6 C vegetable oil for frying

Cooking Instructions: Combine first 5 dry ingredients; then add water, beating vigorously. Or use a blender. Add as much water as you need to get the consistency of pancake batter. Let batter rest for 30 minutes. Slice vegetables in 1/4" rounds, or thinly so they will cook easily. In a wok or deep skillet, heat oil to 350. Dip vegetables into batter and deep fry in batches, 2 minutes, flip, then 2 minutes more, till they become golden brown. Drain on towels. Some cooks recommend “par-frying: deep fry till just golden, cool to room temperature, then deep fry a second time. This gives a crispier crust. You can make the pakora in advance. After the first deep-fry, store them in the refrigerator, or freeze them, then deep-fry the second time before serving.

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