RECIPE:
Crunchy and Tangy: Hawaiian Crispy Fritters
Chef Sanjay Patel shows you a quick method of preparing a snack that’s delicious and full of tangy flavors.
(Above): Hawaiian Crispy Fritters [SILICONEER photo]
Ingredients
- 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
- 4 tbsp brown sugar
- 1 tbsp ketchup
- 1 tsp soy sauce
- 2 tsp cornstarch mixed with 4 tsp water
- 1 box tempura batter
- 1 cup diced cauliflower
- 1 cup diced pineapple
- 1 cup paneer cubes
- 1 tsp sesame seeds
- ¼ cup green onions
Method:
Mix tempura batter according to instructions on box and dip cauliflower, paneer and pineapple and fry shallow till pakoras are golden brown and crispy. Then let sit on paper towel to strain excess oil.
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
(If desired, you can add 1 green and 1 red pepper, cut julienne style, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.) Once the sauce is made, add the pakora and mix. To garnish, sprinkle sesame seeds and green onion and enjoy.
This dish can be served on crisp cabbage leaf or on noodles. Either way, you’ll love the tangy mix of flavors.
Prep. time: 5-10 minutes
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.
