OK, maybe this "Fry Day" thing wasn't such a great idea.
My intention was to find healthy things to put in my face. New forms of oven fries. Instead, I've discovered that I really like pakoras.
|Why, yes, those are fried chickpeas to the left. Seemed a shame to waste that hot oil opportunity...|
I guess these aren't truly pakoras. This recipe was my (naturally vegan) guide, but I fooled around a little with it. I eliminated the chiles and substituted a little dried cilantro for the fresh; criminal on both counts, I know, but I didn't have them and wasn't about to do a grocery run. I also made them waaay too big. The first ones I did were huge, and even though I cooked them too long on the outside the batter was still runny on the inside. So we'll call them onion fritters. Whatever the case, they are deee-lish-ush.
They are also deep fried. I love things that are deep fried. If you battered my computer mouse and deep fried it, I'd probably at least try a bite. I don't need to be introduced to more things that are deep fried. My waist line can't take it.
|From top left: Victorious sriracha ketchup, mango chutney, and plain old Heinz.|
On a brighter note, the recipe that gave me onion fritters also introduced me to the joys of sriracha spiked ketchup. Now there's a winning condiment! I also want to try her ketchup chutney recipe, but first I need to schlep up to the Southside area of Jacksonville and visit the excellent Indian Grocery for chaat seasoning.
And if I do that, I'm only a stone's throw from about four good restaurants that each do a kick-butt channa masala. So I might as well stop for lunch. And while I'm having lunch, I could have them send out a little plate of samosas. And then throw a couple of pakoras on there for good measure, just so that I could measure my home effort by the work of a pro. Y'know, purely for research.
Please, if you know Red, don't mention my little fryddiction. He might insist that I start a twelve step program, and it would be a shame to have waste an hour in a support group every day when I could be immersing things in hot fat. Let's just keep this our own oily, crispy, magnificently spiced secret.