Name that dish (and let’s see some recipes)

Cafe Society
1

What would you call this dish? I came across the recipe yesterday and made it today for lunch. Pretty good, but needs a little tweaking/practice. I’m starting this thread to find out what you’d call it and to read about your versions.

Chop raw potato, onion and carrot very finely. Mix thoroughly corn starch (cornflour in UK), curry powder and an egg and combine with the vegetables. Place spoonfuls of the mixture in an oiled skillet, flattening the globs a little with the back of the spoon. Brown on both sides in as little oil as possible, and that’s all there is to it. I made it today with the aforementioned ingredients and zucchini.

What’s that called? I’ve seen the name “vegetable pancakes” on Serious Eats. There must be another, possibly foreign name that sounds a little better and/or is more commonly used. For the purpose of this thread, it doesn’t have to match the recipe exactly (without the curry powder, for example).

2

I’d call it vegetable/veggie patties or pancakes.

3

Veggie fritter

4

A-ha! Patties, fritters. They’re not deep-fried, though, and there’s no raising agent. But any ideas are fine. It’s a good way to eat more vegetables.

5

I’d call that a weak imitation of pakora.

I’d make it with gram flour rather than cornflour, and real spices, rather than curry powder - cayenne, cumin, coriander, paprika, turmeric. Add eggplant, some paneer, maybe some spinach, to the other veg.

And I’d fry it in deeper oil. But you can shallow-fry them.

6

Yep, you beat me to it. Here are a couple of recipes.

As the second one suggests, you can use pretty much whatever vegetable you like.

j

7

I deep fry fritters. As you would a hush puppy. In a ball shape. I add leavening in the form of self-raising flour.
I could see them in a skillet kinda mashed down.
We make them when we do a fish fry outdoors. Any squash, corn or other veggies added are popular around here.

8

I see gram flour is made from chickpeas. That kind of flour is really good for frying certain foods.

Pakoras and fritters do look like big improvements on my version. What I made earlier today came out a little oily. Browned but not crisp, and deep-frying might actually absorb less oil.

Thanks for the tips!

9

Don’t know what your motives are here, and this will draw some flak, but I have taken to making “similar” things (onion bhajis, falofels) by oven baking them. You can often find an oven bake recipe on line.

Do the onion bhajis and falofels taste as good as their deep fried brothers? Mmmm - in truth no. But you just ask me how my guilt levels are (Wooh! - pretty OK!)

In fact, here is an oven baked pakora recipe that I just found:

That’s just one of the many that came up.

j

10

Yeah, I’d bake lotsa stuff if I had an oven.