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Cuban Oregano Bhajis

From McMinnville Locally Grown

<p>Deep fried cuban oregano.</p>
Source: surfing the web (sorry, forgot to get the location) (Entered by Ann Brown)
Serves: 2

8 - 10 each cuban oregano leaves (cut after the 4th set of leaves)
1/2 cup chickpea flour
1 tbsp rice flour (optional)
1/2 tsp cumin (ground)
1/4 tsp turmeric powder
1/2 tsp paprika
vegetable oil for frying (try sunflower/safflower)

Step by Step Instructions
  1. Rinse the leaves and let them air dry.
  2. Whisk the first 5 ingredients to eliminate lumps. Whisk in enough water to form a thick batter that drops smoothly from a spoon.
  3. Heat oil for deep frying to 350° F, and add 1 tsp of the hot oil to the batter. Whisk well.
  4. Gently drop the battered leaves into the oil and fry, occasionally turning, until golden brown.
  5. Drain and serve hot with chutney and beer. (Tea would be good too…I guess.)