Thursday, 11 February 2010

Date and Coconut Fritters

Date fritters is quite a common evening snack. Similar to our kerala’s favourite Ethakka Porichathu/Pazham porichathu /Plantain fritters, delicious fritters can be made using dates as well. Here is a slightly different version of date fritters. Date is pitted, mashed and is then mixed with freshly scraped coconut. This recipe is taken from ‘Vanitha cookbook’. Since I am an ardent fan of coconut I have increased (doubled) the amount of coconut in the recipe. Original recipe calls for ¼ cup of coconut. Apart from this coconutty version of date fritters, scrumptious date fritters can also be made by pitting the dates and replacing the stone by nuts like almonds and cashew nuts. No mashing or mixing is involved there. It’s simply yum and one of my all time favourites. My mom makes these kind of fritters mainly during Ramadan, for Iftar.

1 cup pitted dates
½ cup freshly grated coconut
½ cup plain flour
½ cup water
¼ tsp salt
Oil for deep frying (vegetable or coconut)

1. Mash the pitted dates using a fork or a potato masher, or simply using hand until

2. Add coconut and mix well until well combined. Make small lemon size balls from the date mixture and flatten them using the palm in the shape of patties or flat cutlets. Make them as small or big as you wish.Keep them aside.

3.To make the batter, add salt to the flour and mix well. Add water and mix using a spoon or a strong baloon whisk to get a thick consistency batter. Make sure the batter is free from lumbs.

4. Heat a wok half filled with oil. When hot enough, dip the date patties in the batter and deep fry in the oil till golden. (Dont over heat the oil, just do the frying part on medium heat.)Serve with hot tea.
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