Crispy Besan and Vegetable Fritters with Egg

1.In a large mixing bowl, combine the grated carrot, sweet potato, beetroot, sweet corn kernels, and chopped onion (if using).

2.Add the minced ginger, turmeric powder, coriander powder, cumin powder, red chili powder, salt, and black pepper to the vegetables and mix well to coat.

3.In a separate small bowl, whisk together the besan, all-purpose flour, and the lightly beaten eggs until just combined.

4.Pour the egg and flour mixture over the seasoned vegetables. Add the chopped cilantro.

5.Gradually add the water, mixing until a thick, scoopable batter forms. The batter should be thick enough to hold its shape but wet enough to bind the vegetables; avoid making it too runny.

6.Heat about 1/2 inch of vegetable oil in a heavy-bottomed skillet or frying pan over medium-high heat (approximately 175°C).

7.Once the oil is hot, carefully drop heaping tablespoons of the batter into the hot oil, gently flattening them slightly to form fritters. Do not overcrowd the pan.

8.Fry the fritters for 3 to 4 minutes per side, until they are deep golden brown and cooked through in the center.

9.Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

10.Serve the crispy veggie and besan fritters hot, ideally with a side of mint chutney or ketchup.