Pennywort Leaf Fritters Recipe (Myinkhwa ywet kyaw)

Pennywort leaves: Fresh, washed, and dried leaves that provide a unique flavor and texture to the fritters.

Chickpea flour: Also known as gram flour or besan, it forms the base of the batter and adds a nutty taste.

Water: Used to create the batter consistency.

Salt: Enhances the overall flavor of the fritters.

Turmeric powder: Adds a warm, earthy flavor and a vibrant color to the batter.

Oil: Necessary for frying the fritters to a golden brown and crispy perfection.

When preparing the batter, ensure that the chickpea flour is sifted to remove any lumps. This will help create a smoother mixture, allowing the pennywort leaves to be evenly coated. Additionally, maintain the oil temperature at a consistent medium heat to achieve perfectly crispy fritters without burning them.

• pennywort leaves - Substitute with spinach leaves: Spinach has a similar texture and mild flavor, making it a good alternative for fritters.

• pennywort leaves - Substitute with cilantro leaves: Cilantro offers a fresh, slightly citrusy flavor that can complement the fritter batter.

• chickpea flour - Substitute with all-purpose flour: All-purpose flour can be used as a binding agent, though it may lack the nutty flavor of chickpea flour.

• chickpea flour - Substitute with rice flour: Rice flour provides a similar texture and is gluten-free, making it a good alternative for those with dietary restrictions.

• water - Substitute with milk: Milk can add a richer flavor and creamier texture to the batter.

• water - Substitute with vegetable broth: Vegetable broth can add an extra layer of flavor to the fritters.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor profile.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric along with other spices, adding complexity to the flavor.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique, aromatic flavor.

• frying oil - Substitute with coconut oil: Coconut oil has a high smoke point and can add a subtle coconut flavor.

• frying oil - Substitute with olive oil: Olive oil is a healthier option with a distinct flavor, though it has a lower smoke point.

• Allow the pennywort leaf fritters to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Place the cooled fritters in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the fritters within 2-3 days. For longer storage, consider freezing.

• To freeze, arrange the fritters in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours or until the fritters are frozen solid.

• Once frozen, transfer the fritters to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the fritters directly from the freezer. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes or until heated through and crispy.

• Alternatively, you can reheat the fritters in a frying pan with a small amount of oil over medium heat. Fry until they regain their crispiness.

• Avoid microwaving the fritters as this can make them lose their delightful crunch.

• Preheat your oven to 350°F (175°C). Arrange the pennywort leaf fritters on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Use an air fryer set to 350°F (175°C). Place the fritters in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the fritters in the skillet and cook for 2-3 minutes on each side until they are warmed through and regain their crispiness.

• For a quick microwave method, place the fritters on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through, until they are heated through. Note that this method may not retain the crispiness as well as other methods.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the fritters on the toaster oven tray and heat for 8-10 minutes, flipping halfway through, until they are hot and crispy.

• Mixing bowl: A large bowl used to combine the chickpea flour, water, salt, and turmeric powder into a smooth batter.

• Whisk: A utensil used to blend the chickpea flour mixture until smooth.

• Frying pan: A pan used to heat the oil and fry the fritters.

• Slotted spoon: A spoon with holes or slots used to remove the fritters from the hot oil, allowing excess oil to drain off.

• Paper towels: Used to drain the fried fritters and absorb excess oil.

• Measuring cups: Used to measure the chickpea flour, water, and oil accurately.

• Measuring spoons: Used to measure the salt and turmeric powder accurately.

• Tongs: Optional tool to handle the fritters while frying and transferring them to the paper towels.

Prepare ingredients ahead: Wash and dry the pennywort leaves in advance to save time during cooking.

Use a whisk: Whisk the chickpea flour, water, salt, and turmeric powder together quickly to ensure a smooth batter.

Preheat the oil: Start heating the frying oil while you mix the batter to save time.

Batch frying: Fry multiple fritters at once to reduce overall cooking time.

Drain efficiently: Use a slotted spoon and paper towels to quickly drain excess oil from the fritters.