KCB 12.19: Fruit Fritters with Orange Sauce
Fruit Fritters with Orange Sauce
These are a popular item on the lunch menu at the Hare Krishna Restaurant in Hong Kong.
• PREPARATION TIME: 15 minutes
• BATTER RESTING: 15 minutes
• COOKING TIME: About 25 minutes
• YIELD: 2 to 3 dozen medium fritters
• BATTER RESTING: 15 minutes
• COOKING TIME: About 25 minutes
• YIELD: 2 to 3 dozen medium fritters
• 1 cup (250 ml) plain flour
• 1/2 cup (125 ml) corn flour
• 1 tablespoon (20 ml) sugar
• 1/2 teaspoon (2 ml) cinnamon powder
• 2 teaspoons (10 ml) baking powder
• 1 cup (250 ml) milk
• 4 tablespoons (80 ml) corn oil
• 2 to 3 dozen chunks of fruit, cut into approximately 2 1/2 cm (1-inch cubes)
(try bananas, papaya, apples, or pineapple)
• oil or ghee for deep-frying
• sugar for sprinkling
• 1/2 cup (125 ml) corn flour
• 1 tablespoon (20 ml) sugar
• 1/2 teaspoon (2 ml) cinnamon powder
• 2 teaspoons (10 ml) baking powder
• 1 cup (250 ml) milk
• 4 tablespoons (80 ml) corn oil
• 2 to 3 dozen chunks of fruit, cut into approximately 2 1/2 cm (1-inch cubes)
(try bananas, papaya, apples, or pineapple)
• oil or ghee for deep-frying
• sugar for sprinkling
Sauce
• 1 cup (250 ml) orange juice
• 2 tablespoons (40 ml) sugar
• 1 tablespoon (20 ml) soy sauce
• 1/4 teaspoon (1 ml) chili powder (optional)
• 1 teaspoon (1 ml) cinnamon powder
• 1 teaspoon (5 ml) grated orange rind
• 1 tablespoon (20 ml) corn flour
• water
• 2 tablespoons (40 ml) sugar
• 1 tablespoon (20 ml) soy sauce
• 1/4 teaspoon (1 ml) chili powder (optional)
• 1 teaspoon (1 ml) cinnamon powder
• 1 teaspoon (5 ml) grated orange rind
• 1 tablespoon (20 ml) corn flour
• water
1. Combine the flours, sugar, cinnamon, and baking powder in a medium-sized bowl. Pour in the milk and whisk until smooth and creamy. Set aside for 15 minutes. Add the oil whisking well. Add a little extra milk if the batter is too thick.
2. Heat the ghee or frying oil until moderately hot 180°C/355°F. Dip 5-6 chunks of fruit in the batter and deep-fry them, turning often, until the fritters are golden brown on both sides. Remove and drain. Repeat for all fritters.
3. Combine the orange juice, sugar, soy sauce, chili powder, cinnamon powder, and orange rind in a small pan and bring to the boil. Mix the corn flour with a little cold water to form a smooth, thin paste. Whisk the thickening paste into the sauce until the required consistency is reached. Remove from the heat.
4. Sprinkle sugar on top of all the fritters and serve with the hot orange sauce.
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Link to this page: https://prabhupadabooks.com/gvd/12/kcb-12-19
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