Bite Crispy Golden Fritters (Printable Version)

Golden-brown crispy fritters bursting with herbs and veggies for a savory, satisfying snack.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/3 cup cornstarch
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground black pepper
06 - 1/2 teaspoon smoked paprika

→ Vegetables & Herbs

07 - 1/2 cup finely chopped spring onions
08 - 1/2 cup grated carrot
09 - 1/2 cup finely chopped bell pepper
10 - 2 tablespoons chopped fresh parsley or cilantro

→ Liquid

11 - 3/4 cup cold sparkling water

→ For Frying

12 - Vegetable oil, for deep-frying

# How to Make It:

01 - Whisk together flour, cornstarch, baking powder, salt, ground black pepper, and smoked paprika in a mixing bowl.
02 - Add spring onions, grated carrot, bell pepper, and chopped parsley to the dry mixture; stir until vegetables are evenly coated.
03 - Gradually pour in cold sparkling water while stirring continuously to form a thick, lump-free batter.
04 - Heat vegetable oil in a deep pan to 350°F.
05 - Drop heaping teaspoons of batter into hot oil without overcrowding; fry for 3 to 4 minutes per batch, turning occasionally until golden brown and crisp.
06 - Remove fritters using a slotted spoon; drain on paper towels and serve hot with preferred dipping sauce.

# Expert Insights:

01 -
  • It turns leftover vegetables into something people actually fight over.
  • The batter comes together in under five minutes with no fancy equipment.
  • Theyre crispy on the outside, tender inside, and shamelessly addictive.
02 -
  • Cold sparkling water is not optional, it's what keeps the batter light and the outside crispy.
  • If the oil isnt hot enough, the batter will absorb it and turn soggy instead of golden.
  • Dont skip draining them on paper towels or youll end up with oily fingers and disappointed taste buds.
03 -
  • Use a small ice cream scoop for perfectly even portions that fry at the same rate.
  • Let the batter rest for five minutes before frying, it helps the flour hydrate and the bubbles settle just enough for a better texture.

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