Looking for something different to do with those leftover Easter eggs? Move over egg salad, make way for egg pakoras! Known as a deep-fried snack in South Asia, pakoras are a delicious addition to any appetizer menu or finger-food buffet.
You’ll be sold on these soft yet crispy traditional Indian-inspired egg fritters after one satisfying bite. The batter, which is super simple to make, is made from gluten-free chickpea flour and healthy, fair-trade spices including a trendy fan-favorite: turmeric. For delicious dipping, these deep-fried hardboiled eggs pair well with fresh chutney—YUM!
1 dozen eggs, hard-cooked, peeled & halved
2 cups oil
1 cup chickpea flour
1 teaspoon Frontier Organic Cumin
1/4 teaspoon Frontier Organic Fair Trade Certified™ Turmeric
1/4 teaspoon Frontier Sea Salt
1/4 teaspoon Frontier Organic Baking Soda
1 pinch Frontier Organic Cayenne (optional)
1/2 cup water
- In medium bowl, combine chickpea flour, cumin, turmeric, sea salt and baking soda. Slowly add water, stirring or whisking until batter reaches pancake-batter consistency.
- In wok or large fry pan, heat oil on medium heat. When hot, drop a small amount of batter into oil to test — the ball of batter should rise readily to the top.
- Dip egg halves in batter, rolling to coat well. Carefully place egg in oil and fry, one at a time. Flip egg when bottom side is golden brown.
- Serve with pea or tomato chutney, and/or hot sauce.