These BC Blueberry & Spinach Pakoras are bite-sized and packed with flavour. Serve them as an appetizer at dinner or make them for snacking throughout the winter months.
BC Blueberry & Spinach Pakoras (Gluten-Free)
Yields 15-20 Pakoras
Ingredients
– 4 cups (950 mL) Vegetable oil
– 3 cups (120 g) Fresh spinach, chopped
– 1 cup (150 g) Frozen BC Blueberries (do not thaw)
– 1 cup (75 g) Onion, diced
– ¼ cup (10 g) Cilantro, chopped
– ¾ cup (120 g) Chickpea flour
– 3 tbsp (30 mL) Cornstarch
– 2 tsp (10 mL) Cumin seeds, whole
– 2 tsp (10 mL) Ground coriander seeds
– 2 tsp (10 mL) Hot paprika powder
– 2 tsp (10 mL) Ground turmeric
– 1 tsp (10 mL) Salt
– ½ cup (120 mL) Water
Directions
1. In a large deep pot, preheat oil on medium heat to 350°F/176°C.
2. In a bowl mix the spinach, frozen BC Blueberries, onion and cilantro.
3. Mix in the chickpea flour, cornstarch, spices and salt. Gently mix in the water.
4. Scoop tablespoons of batter for each fritter in the oil. Fry each side for 2-3 minutes, until golden brown.
5. Drain on paper towels and serve immediately with minted yogurt and a squeeze of fresh lime.
