July 31, 2017
Snacks, Pork, Vegetables,
Appetizers, Deep Fry, Make it from scratch, Oil more
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"These pakora's (fritters) made with ham are mildly spiced and are paired with a delicate garlic sauce- a thick and tasty mayonnaise-like sauce with a potato base or serve with Raita. Pork is not normally served in parts that are Muslim or Hindu, but in places that have been influenced by the Western world like Goa (India), Bhutan, Nepal it is used in those communities."
Begin by preparing the pakora mix. Combine all of the ingredients in a large bowl and mix thoroughly until well combined.
The mixture will look very wet, but do not worry - it needs to be this texture in order to achieve the correct finish when deep-fried. Refrigerate until required.
To prepare the sauce, add the potato and garlic to a small saucepan and pour in enough chicken stock to just cover. Bring to a gentle boil and cook until the potatoes are tender and the pan is almost dry.
Remove from the heat and allow to cool. Transfer the mixture to a blender, add the egg yolks and blend on a low-medium speed.
Slowly add the pomace oil (or olive oil) in a thin, steady stream, ensuring that the mixture thickens and emulsifies as it blends, similar to a mayonnaise. Season to taste and add a dash of hot water if it becomes too thick.
Heat a deep fat fryer or pan of vegetable oil to 356°F.
Remove the pakora mix from the fridge and use 2 dessert spoons to add large dollops of the mix into the hot oil. Do a single tester portion at first to check the seasoning, then adjust the mix with salt if necessary. After 2-3 minutes, remove from the oil, ensuring the pakora are golden and crispy.
Drain well on absorbent kitchen towel before serving with the Garlic Sauce or Raita Sauce as given below:
Combine all ingredients and let sit 1/2 hour before serving.
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