Cardamom, cinnamon, ginger and clove give these little bites their warm, spiced kick. I don't know about you, but I love Indian chai. There are so many different varieties, but what I have chosen here for flavorings are some of my favorite spices. Make this recipe your own by changing the spices!
When I was in college, I had many friends who were from India or came from an Indian background. They taught me all about the amazingness that is Indian cuisine. It is, hands down, one of my favorite cuisines EVER. The spices... the aromas... I mean it's just such a friggin flavor party every single time.
These fritters are my attempt at making something sweet from some usually savory spices. Inspired by some of the chai prepared for me by friends, this recipe is quick and easy and packed full of sweet warmth. Also, I used gluten free flour for this as I am going through a bit of a GF kick recently and have been feeling very good about it. Listening to ma body you know.
Kitchen equipment you will need:
2 Mixing Bowls
Whisk or Mixing Spoon
Thermometer
Ice Cream Scoop or Cookie Scoop (you can use a spoon as well but you may not get a nice round shape and you will have to vary the frying time - I suggest you do a test fritter to determine how long to dry them for)
Dutch Oven for frying or Deep Set Pan
Small Pot
Plate
Paper Towels
Small Bowl
Ingredients:
For dough:
1 1/2 cups Gluten Free Flour (I use this Gluten Free All Purpose Flour from King Arthur)
1 teaspoon Xanthan Gum (optional - you can find it online or at some grocery stores - this just gives GF treats that glutinous texture that you usually get when you use Wheat Flour)
1/2 cup White Granulated Sugar
4 eggs
4 tablespoons Unsalted Butter
1/2 cup Whole Milk
1 teaspoon Ground Cardamom
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/4 teaspoon Ground Clove
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
For Spiced Sugar Dusting:
1/4 cup White Granulated Sugar
1 teaspoon Ground Cardamom
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/4 teaspoon Ground Clove
Ok. Let's GO.
RECIPE LEVEL: Intermediate
HANDS-ON TIME: 15 - 20 minutes
FRYING TIME: 30 minutes (depends on the size of your cookware and the size of the fritters)
Method:
1. Preheat oil in your dutch oven or deep pan to 350F. You will need to be monitoring this throughout the cooking time. If you get the oil to hot, the fritters will not cook fully in the middle. If you have the oil too cold, then they will turn out very oily.
2. Combine dry ingredients together in your mixing bowl - flour, xanthan gum, sugar, cardamom, cinnamon, ginger, clove, baking powder, salt and set aside.
3. Heat butter and milk on medium low heat until the butter is fully melted. Turn off the heat immediately when the butter has melted.
4. While that's melting, place sugar in a bowl. Pour melted butter and milk mixture in with the sugar and whisk or mix through until fully incorporated. Then add the eggs one at a time mixing after every addition.
5. Add the dry ingredients to the wet and mix until fully incorporated. That's your batter done.
6. Prepare a plate with some paper towel. This is where you will drain the fritters once they come out of the hot oil.
7. Make the Spiced Sugar Dusting by combining all the ingredients together in a small bowl and set aside. You will be placing the fritters one by one and coating them in the dusting after they have drained their excess oil but are still a bit warm.
8. Once your oil has reached 350F, use your scoop to measure out your fritters and drop them into the hot oil. Make sure to not crowd the pan. Monitor the temperature of the oil at this stage as well. You want to stay as close to 350F as you can. Make sure to flip your fritters halfway through their cooking time. Fry for 6-8 minutes.
9. Take fritters out and drain on the prepared plate with paper towel. Let them sit for 3-5 minutes and then take them one by one and roll them around the spiced sugar dusting and set aside. You will be frying your batter in batches. Recipe makes about 18 fritters but it depends on what size scoop you have.
Pour yourself a coffee or chai and devour these bebis. Tag me @masamamafood on Instagram if you make them - I wanna see! Take a quick peak of the the inside of one right before I ate it - and two more after that one #dontjudgeme.
Buen provecho!
Tag me @masamamafood!
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