Golibajae! Savoury Coconut and Yogurt Fritters

If you embrace modest deep-frying endeavours at home your quality of life will improve exponentially.

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  • In a large mixing bowl combine 1 cup of plain flour, about a handful of grated fresh or desiccated coconut, chopped green chillies, some chopped fresh curry or coriander leaves, and a sprinkling of salt. Add about half a cup of sour yogurt and combine.
  • Slowly add water until you have a lose and sticky batter that slips slowly off of a spoon. Allow the batter to sit and ferment for at least 20 minutes. After fermentation, add 1/4 teaspoon of baking soda.
  • Heat a small pot with veg or canola oil until the oil is hot. you’ll know the oil is ready if you drop a lemon seed sized drop of batter into the oil and it sizzles and rises to the top.
  • Drop scoops of the batter into the oil. They should sink to the bottom and very quickly rise to the top of the oil and sizzle more than gently but not super vigorously. Flip them over from time to time until they’re golden on both sides. (This shouldn’t take too long).
  • Remove on to some paper towel and allow the oil to drain as much as possible. Transfer to a serving bowl or platter and season with sea salt. Serve with some coconut or mango chutney.

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