Some days, the only responsible thing to do is to deep fry your feelings and eat them.
Someone once said, “Fry me a river.” And I can see why. Things feel better afterwards.
Just give me the fried things and let me lock myself in the bathroom with a bottle of wine and no one will get hurt.
- 2 cups fresh spinach, finely chopped
- 6 oz fried bacon crumbles
- ½ cup grated cheddar cheese
- 1 medium red onion, finely diced
- 1 inch piece of ginger, peeled and grated or minced
- 2 garlic cloves, peeled and grated or minced
- 1 fresh Thai chili
- 1 cup chickpea flour
- 1 tsp salt
- 1 tsp cayenne pepper
- ½ tsp turmeric powder
- ½ tsp carom seeds
- ½ cup plus 1 TB warm water
- 2 cups vegetable oil for frying
- ¼ cup mayo
- juice of 1 lemon
- 1 tsp curry powder
- Combine spinach, bacon, cheese, onion, ginger, garlic and chilies. Mix to combine.
- In a separate bowl, combine the chickpea flour, cayenne pepper, turmeric powder, carom seeds and stir well to combine. Add the water to this mixture and mix well.
- Slowly fold the chickpea batter into the bowl with the other ingredients. Stir gently to combine.
- Fill a cast iron dutch oven or frying pan with the oil and bring it to 360 deg F over medium high heat. (Check the temp of the oil with a grain of raw rice if you don't have a thermometer - if the rice floats to the top and sizzles, it's ready.)
- Use a TB to scoop out the batter and shape into small fritters. Fry in batches of 6-7 for 45 seconds on each side. Remove with a slotted spoon and plate on a plate lined with paper towels. Allow them to cool before serving.
- To make the curry mayo, combine all ingredients in a small bowl and stir well to combine.