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BC blueberries add natural sweetness to salads, and an unexpected touch to appetizers and snacks

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Blueberry Spinach Pakoras

Salads & Appetizers

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) B.C blueberries, fresh or frozen (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, pre heat oil on medium heat to 350°F/176°C.
  2. In a bowl mix the spinach, 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 yoghurt and a squeeze of fresh lime.