KALE, CORN + SWEET ONION PAKORA (gf,v) Recipe
sweet-hot serrano glaze, vegan yellow pepper aioli
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Ingredients
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Pakora
Sweet-Hot Serrano Glaze
Vegan Yellow Pepper Aioli
Method
Pakora Preparation
Prepare the Batter
In a large bowl, combine chickpea flour, rice flour, cumin powder, coriander powder, turmeric powder, baking powder, and salt. Mix well. Gradually add water until a smooth batter forms.
Mix the Vegetables
Fold in the chopped kale, corn, and sweet onion into the batter until well coated.
Fry the Pakoras
Heat oil in a deep frying pan over medium heat. Drop spoonfuls of the batter mixture into the hot oil and fry until golden brown and crispy on all sides. Drain on paper towels.
Sweet-Hot Serrano Glaze Preparation
Make the Glaze
In a small saucepan, combine chopped serrano peppers, brown sugar, apple cider vinegar, minced garlic, and salt. Bring to a simmer over medium heat and cook until thickened, about 10 minutes. Set aside.
Vegan Yellow Pepper Aioli Preparation
Prepare the Aioli
In a blender, combine the roasted yellow bell pepper, minced garlic, lemon juice, vegan mayonnaise, and salt. Blend until smooth. Adjust seasoning to taste.