The Essential Vegan Air Fryer Cookbook: 75 Whole Food Recipes to Fry, Bake, and Roast by Tess Challis

Author:Tess Challis [Challis, Tess]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-06-03T22:00:00+00:00

Save-Some-For-Me Pakoras

FAST / FAMILY-FRIENDLY / GLUTEN-FREE / GREEN

These pakoras, or fritters, are aptly named, because they have a long-standing history of being eaten up way too quickly. I remember a child getting chastised (mostly jokingly) during a wedding toast once for eating too many of these at the buffet—and this dish has always been the first thing to go at catering events and parties. Long story short, they’re addictively delicious and so full of flavor you can serve them alone. However, if you feel compelled to pair them with a sauce, Cilantro Chutney is the perfect choice. Keep in mind, you can store uncooked pakora batter in the fridge for several days, and air-fry them whenever you like. Alternatively, if you have leftovers of the cooked pakoras (miracles do happen—although seriously, this scenario is pretty unlikely), store them in the fridge and reheat them in the air fryer until hot. Also, since these are traditionally deep-fried, I highly recommend spraying liberally with oil spray (as directed) so the strong spices taste balanced. Enjoy!

SERVES 5 (makes 20 pakoras)

PREP TIME: 10 MINUTES

COOK TIME: 16 MINUTES

FRY: 347°F

⅔ cup chickpea flour

1 tablespoon arrowroot (or cornstarch)

1½ teaspoons sea salt

2 teaspoons cumin powder

½ teaspoon coriander powder

½ teaspoon turmeric

⅛ teaspoon baking soda

⅛ teaspoon cayenne powder

1½ cups minced onion

½ cup chopped cilantro

½ cup finely chopped cauliflower

¼ cup fresh lemon juice

Cooking oil spray (coconut, sunflower, or safflower)

1.In a medium bowl, combine the chickpea flour, arrowroot, salt, cumin, coriander, turmeric, baking soda, and cayenne. Stir well.

2.Add the onion, cilantro, cauliflower, and lemon juice to the flour mixture. Stir very well. Set aside.

3.Spray the air fryer basket with oil and set aside. Grab a plate and set it aside as well.

4.Now it’s time to get your hands goopy for a good cause. Using your hands, stir the mixture together again, massaging the flour and spices into the vegetables. Then begin to form the pakoras: Take small bits (about 1 tablespoon—the idea is to keep them small, so they’ll cook all the way through) and smash them together in your palm to form into a 1-inch ball. Place in the air fryer.

5.Repeat with the remaining batter, making pakoras and placing them in the basket, making sure to leave room in between each one so they don’t touch. You’ll most likely end up placing half of the mixture in the air fryer basket, and half on a plate to cook later.

6.Spray the tops of the pakoras in the air fryer with oil (use a generous amount) and fry for 4 minutes. Remove the air fryer basket, spray generously with oil again and fry for another 4 minutes.

7.Remove the basket and spray the pakoras again with oil. Gently turn each one over. Spray the tops with oil and fry for 4 minutes. Remove the basket, spray generously with oil one last time, and fry for a final 4 minutes, or until very browned and crisp. Serve immediately, plain or with some Cilantro Chutney.

8.Repeat steps 4 to 7 with the remaining batter, or store in

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