Deep Fat Freedom

There’s a lot of joy to be had in frying food in the depths of glistening, bubbling oil. I’ve heard that organic, extra virgin coconut oil is the height of hedonist happiness, but my mum’s always said that coconut oil is more criminal than beef and I just can’t do it to myself. Suicide by organic oil. Sunflower is my effort to find a ‘healthy’ alternative – at least it’s low in chloresterol – though there’s little that’s healthy about deep fat frying.

But… If we can have everything in moderation, then we can still revel in the pleasure of deep frying. And to respect it as an act of cooking, it should be something worth eating. Not just leaden, breadcrumbed lumps of hybrid meat (some of them are mixed with fish) from a freezer bag, or frozen chips or scampi.

The orangey-yellow of aubergine halfmoons as they sizzle in spicy batter (curry powder, gram flour, water, salt); their warm flavour as they hit your mouth, slightly salted and too hot for your tongue; these joys are at the heart of deep fat frying.

Onion bhajis are also easy to make and have a strength of flavour and texture that you don’t get in commercial products. They are so pretty, spiky balls of dark terracotta contrasted with the white kitchen roll.

Falafels are pretty close to being healthy. Unlike battered foods, the oil doesn’t penetrate the whole piece and the chickpeas inside are cooked by heat. Freshly made falafels, still sizzling in the air can be greedily consumed with burned fingers and hot spices popping in your mouth. It doesn’t have to be as urgent, but it’s all about appreciation. And they are so full of fibre and protein that it doesn’t take many to fill you.

We’re so lucky in the U.K. Most of us don’t have to worry about whether or not we will eat. The least we can do is eat food worthy of the name and enjoy it.

Falafels

250g dried chickpeas. Soak for at least 8 hours.
Take 1 tsp coriander seeds, 4 tsps cumin seeds, 2 tsps salt,  a large handful of parsley, 1/2 tsp baking powder and 1 small egg and mix with the uncooked, soaked chickpeas in a food processor until it resembles fine gravel.

Clag the gravel together in your fingers to shape an uneven croquet. If it doesn’t stay stuck together, add another egg and process the mix again to combine.

Heat the chosen oil in a large pan until it reaches the temperature that would brown a cube of bread on entry to the bubbling mass. Or guess. There’s nothing wrong with trial and error.

Form a series of croqettes, dropping them into the hot oil  one at a time. It’s easier if you fish them out in batches but safer if they go in one at a time.

Enjoy them however you see fit. It’s your duty.

Falafels, picante tomato sauce and green salad

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About Sakina Murdock

Greedy, creative, gregarious bird, writing from the bonny northern hills of Cumbria's Eden. There's a lot of soul in this place and the inspiration to create is everywhere, even on the bleakest days. Soulfood. Don't just subsist.
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