Known as bhajia, bhaja, pakora, and many other names in different parts of India, fritters are an integral part of every single local cuisine in the nation. The flour that is generally used is the protein-rich chickpea flour (though sometimes rice flour is mixed in for extra crunch). That is the constant. After that, anything can be “frittered”—leaves, roots, fish, roe, vegetables, you take your pick. The batter can be thick or thin, spicy or mild, you take your pick again. Most fritters are served with chutneys. Might I suggest Fresh Green Chutney, page 245, or Peshawari Red Pepper Chutney, page 243, here, but, if you do not have time, bottled tomato ketchup or a last-minute squeeze of lime juice will suffice. In India and Pakistan, fritters are eaten as a snack, with chutneys and tea. In Bangladesh, they can be the first course at a meal, served with rice. In the West, they have acquired another life altogether: they are served as an appetizer in restaurants and with drinks at catered parties. Ideally, these fritters, rather like French fries, are best eaten as soon as they come out of the frying pan. If that is not possible, make them ahead of time and reheat them in a medium oven for 10 minutes.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.