Makes about 60
Prep time: 25 minutes
Total time: 1 hour
for the goat cheese spread:
4 ounces|113 grams goat cheese
2 tablespoons|40 grams Greek yogurt
1 teaspoon flower-infused olive oil(optional)
1 orange, juiced
kosher salt and freshly ground black pepper, to taste
for the pakoras:
2 tablespoons crushed coriander seeds
1 tablespoon ground cumin
1 teaspoon chili powder
0.5 grams raw kief
3 medium red beets (about 2 pounds|900 grams), peeled and grated
3 cups|345 grams chickpea flour, plus more as needed
1 tablespoon kosher salt
1 (12 ounce|355 ml) can soda water
1. Make the goat cheese spread: In a small bowl, mix the goat cheese, yogurt, infused olive oil (if desired), orange juice, salt, and pepper and refrigerate until ready to use.
2. Make the pakoras: In a mortar and pestle, grind the coriander seeds, cumin, chili powder, and kief (if using) until fine. Transfer to a bowl with the beets, chickpea flour, salt, and soda water. Mix well to form a loose batter. The beets will release liquid as the batter sits, so add more chickpea flour as needed.
3. Heat 3 inches of vegetable oil in a large saucepan until a deep-fry thermometer reaches 375°F*. Fry heaping teaspoons of the beet batter into the oil and cook until lightly golden and crispy, about 4 minutes. Using a slotted spoon, transfer the pakoras to a paper towel-lined baking sheet. Season with salt and serve with the goat cheese spread.
*Pro Tip: When deep-frying something that contains raw kief, the heat of the fryer can activate more of the THCA, converting it to THC. You're frying these fritters for only 4 minutes, so it's unlikely that much more decarboxylation will occur.
This recipe appears in our second cookbook 'BONG APPÉTIT,' out October 2018.