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Cuban Oregano Bhajis
From McMinnville Locally Grown
<p>Deep fried cuban oregano.</p>Source: surfing the web (sorry, forgot to get the location) (Entered by Ann Brown)
Serves: 2
Ingredients
8 - 10 each
cuban oregano leaves (cut after the 4th set of leaves)
1/2 cup
chickpea flour
1 tbsp
rice flour (optional)
1/2 tsp
cumin (ground)
1/4 tsp
turmeric powder
1/2 tsp
paprika
water
vegetable oil for frying (try sunflower/safflower)
Step by Step Instructions
- Rinse the leaves and let them air dry.
- Whisk the first 5 ingredients to eliminate lumps. Whisk in enough water to form a thick batter that drops smoothly from a spoon.
- Heat oil for deep frying to 350° F, and add 1 tsp of the hot oil to the batter. Whisk well.
- Gently drop the battered leaves into the oil and fry, occasionally turning, until golden brown.
- Drain and serve hot with chutney and beer. (Tea would be good too…I guess.)