Comments on: Curried Chickpea Fritters

By: Blue

Blue — Sat, 01 Jul 2017 01:56:23 +0000

Erin! Everyone! These were DELICIOUS. I had some leftover avocado sour cream from your buffalo chickpea taco recipe (which we’re also having tonight – this was the appetizer), and that was great with them.

My BF whipped up some sriracha mayo… to which my teen added ketchup. (?!) We scoffed, but tried it and it was out of this world. The sweetness of the ketchup really set things off.

FYI to all, refrigerating the mix didn’t have any effect at all for me, so we could’ve been chowin’ down an hour sooner. And instead of bread flour, I used an on-the-fly mix of potato starch (2 tbsp), tapioca flour (1 tbsp), and green banana flour (2 tbsp). It was just under half a cup (as you use less green banana flour than is called for in recipes.)

This is the best appetizer I’ve had in a very, very long time. My entire family of omnis loved them immensely. Thanks for helping us switch to a kinder, healthier lifestyle. Love your recipes!

By: erinwyso

erinwyso — Sun, 04 Aug 2013 14:18:30 +0000

In reply to Sinead Jordan. Sinead, I don't see why not. If you make/deep-fry then freeze them, I would just allow them to come to almost room temp before refying/crisping them. Alternatively you could just make the mix and thaw before frying as usual. I haven't tried either of these, but theoretically they should work. Good luck!

By: Sinead Jordan

Sinead Jordan — Sun, 04 Aug 2013 13:35:33 +0000

could these be pre-made and frozen?

By: Leila A. Fortier

Leila A. Fortier — Sat, 10 Nov 2012 20:46:40 +0000

Okay…I recently wrote you a long email of my gratitude to your recipes that have made my transition into a 90% vegan lifestyle a delight. (sorry, I have a love affair with cheese that would never permit that 100%…unless you can duplicate all the exotic cheeses of Europe). Anyways, I had made your balsamic glaze tofu with beet infused couscous, and also your sinfully delicious vegan scallops wrapped in bacon with smoked paprika cream sauce…:::shudders:::I was so enthralled with those two recipes alone that I am making a point to try at least one of your vegan recipes a week.Weekends, I succumb to a more lenient vegetarian diet, and permit eggs and cheese if need be. But the curious thing, is that after eating clean vegan for nearly 2 weeks, this weekend I have felt like absolute crap having indulged in non-vegan pizza, jalapeno poppers, and a creamy cheddar/ale soup that tasted delicious- but left me reeling in stomach pain and I have felt out of sorts for over 24 hours.Needless to say- tonight I came home and thought to try another of your recipes, as I was in a snacking mood, and it is after midnight. I chose these curried fritters. I am in near tears, I am so elated…and let me tell you that I enjoy cooking Indian food and also travled abroad there for over 3 months…and these….are AMAZING! I wonder now if it will be possible for me to become 100% vegan (even though I am Italian…hello!) This is amazing! I told my husband that your recipes are making all other non-vegan food seem inferior to my palette.Thank you again~ Sincerely,Leila

By: erinwyso

erinwyso — Sat, 10 Nov 2012 17:48:31 +0000

In reply to Leila A. Fortier. Wow! Thank you for your comment, Leila! I'm thrilled that my recipes have been of use to you, and thank you for your incredibly kind feedback. When I made the transition from vegetarian to vegan, I experienced some of the same things that you described and only found out well after I was totally vegan that it was due to lactose. As long as you consume lactose, your body is used to it, but once you significantly scale back or abstain from it completely, then reintroduce it, you'll experience these symptoms. Your body is basically becoming lactose intolerant!

Again, I am thrilled that the blog is useful to you, and thank you for the nicest blog comment ever! : )

By: erinwyso

erinwyso — Tue, 01 May 2012 10:37:39 +0000

The Steaming Pot: it could be that, I'm not sure! There is a restaurant nearby that offers Indian cooking classes … perhaps I need to signup?

By: The Steaming Pot

The Steaming Pot — Mon, 30 Apr 2012 12:43:27 +0000

I'd love it if you find my blog useful :)

I'm guessing over here but it might have to do with the cooking time of the spices. Whole spices like mustard/cumin seeds need to be added to very hot oil and allowed to pop before anything else is added to the oil. Is that it? Indian cooking is perhaps easier to figure out by watching that reading recipes. I hope you find your way around it. Good luck!

By: erinwyso

erinwyso — Mon, 30 Apr 2012 09:24:29 +0000

Thanks Steaming Pot. I can never seem to get any real flavor infused into it, then start overcompensating by adding more spices, then it becomes a mess. There is a definite art to Indian cooking which I have been unable to grasp. Perhaps I need to take an Indian cooking class (or just read your fabulous blog!) : )

By: The Steaming Pot

The Steaming Pot — Mon, 30 Apr 2012 02:15:14 +0000

Interesting idea! I have a bagful of chickpeas on hand and all I've been making with it lately is chana masala. Can't wait to try this out.

Curious about your struggle with cooking Indian food - what exactly goes wrong?

By: vegeTARAian

vegeTARAian — Mon, 30 Apr 2012 02:03:20 +0000

Oh golly, these look delish!