VEGGIE FRITTERS

We are now two thirds of the way through our trip and we've begun to talk of going home. Of course the kids have already planned our first California meals. Otis wants to stop at Picante for grub on his way home from the airport, even before stepping foot in our house.

I look forward to being with friends and neighbors. I am curious to see our garden and I cannot wait to sleep in our comfy bed.

But I am also nervous about leaving our trip behind. Getting this much time with Paul and the kids is a dream that isn't a realistic scenario in Berkeley. I have never seen my family happier, more relaxed, and inspired. P and I talk a lot about how to weave some of this trip's experience into our lives back home. Maybe not filling the calendar with play dates and activities - staying spontaneous. Slowing down to thoroughly enjoy the family time we do have. We know we need to make traveling a regular part of our lives and we already talk about where we to go next year. Otis and Lilah vote for a return to Bali. They have so many friends here, are speaking more and more Bahasa Indonesia, and this lush island feels a lot like home.
 
In these next three months, I still have many tastes to share with you including these delectable Veggie Fritters...

A while back I wrote about a cooking class I took with with Dr. Kekada. Remember that creamy Chai latte? Well, there's more tastiness where that came from.

Dr. Kekada is an Ayurvedic doctor - for her food is medicine. According to Kekada, this "medicine" should be full of flavor as well as health. My girlfriends and I devoured a feast she made for us, and these veggie fritters (Pakora) dipped in Fresh Mint Chutney was the favorite dish for all.

I love that these fritters are not at all doughy - they are wonderful mix of mostly leafy greens and spices, with chickpea flour for binding. Simple, healthy and flavorful all at the same time.

INGREDIENTS

• 2 cups white or yellow onion, sliced
• 2 packed cups, chopped amaranth greens or kale
• 1 teaspoon turmeric
• 3/4 teaspoon fennel seeds, crushed
• 2 cups chickpea flour
• 3/4 teaspoon sea salt
• 3/4 cup water
• 2 tablespoons lemon juice
• raw coconut oil

Place onion, greens, turmeric, fennel seed, chickpea flour, and sea salt in a large bowl. Mix all ingredients together with your hands. After everything is well integrated, add lemon juice. Also add 1/2 cup of water into bowl. Mix again with your hands. Keep adding water and stirring until the mixture is not longer dry and turns into a damp dough. Kedada calls for more than a cup of water, but I used only about 3/4 cup of water for my fritters.

Put dough into fridge to cool for a while. Maybe while you are cooking some Dal, or whipping up some Mint Chutney for dipping.

Put enough oil to reach half way up the side of a medium to large frying pan. Heat oil over medium/high heat until oil is hot, but not smoking. To make fritters, scoop four or five tablespoons of batter (each scoop separated by at least an inch) into the hot oil. Cook until undersides are golden. Using a slotted spoon, flip fritters and cook other sides until golden all over.

Place cooked fritters onto paper towels or cheese cloth to soak up excess oil. Keep cooking batches of fritters until you run out of dough.

Eat while the fritters are warm. Served these with Mint Chutney for dipping.

Enjoy!