What Drinks To Serve With Pakodas: Top Cocktail And Mocktail Recipes For Colourful Celebrations
Cocktail and mocktail recipes that go well with deep-fried fritters containing different fillings and are made with various base ingredients. Most fritters are made in all-purpose or chickpea flour. They are crispy enough to go well with any drink. These are also easy to eat and can be served alongside a drink with salty, sweet, and spicy flavour profiles. Fritters are made within a short time with minimal prep. Also, the batter can be made beforehand and stored in the fridge for easy usage. Apart from that, anyone can use any vegetable or fruit as a filling to experiment with the fritters. Deep-frying chillies to make fritters can also add to the spice. There are multiple fritter dishes you can try, from paneer, onion, okra, chillies of choice, capsicum, carrots, spinach, and more. Get to know what drinks are ideal for serving with fritters.
5 Drinks To Serve With Pakodas
1. Lemon Cinnamon Cocktail
To balance the spice of the pakodas, try serving them with a lemon ginger spritz. In a cocktail shaker with ice, combine 15 ml of vodka, 80 ml of fresh lemon juice, 10 ml of cinnamon syrup, and 50 ml of soda. Top with a lemon twist for garnish. Ginger syrup brings out the earthy flavour in pakoda seasoning, while lemon juice cuts through fried textures. The combination is completed with a simple garnish, such as a thin lemon wheel, which adds to the drink presentation. Swapping out the lemon or lime makes for a somewhat tangier version, and if you want it extra sweet, you can add honey.
2. Spiced Orange Cocktail
Add an orange wheel as a garnish and shake 15 ml of vodka, 80 ml of fresh orange juice, 10 ml of honey, and 20 ml of soda over ice. As a result of the carbonation in soda, the drink is light and will not mask the fritters. Presenting it in a glass with a stemmed top makes it look better, and if you want to amp up the spice, add a little of cinnamon or clove. Garnishing with aromatic herbs, such as rosemary or thyme, adds more flavour to the pakora.
3. Herbal Cucumber Cocktail
Combine 15 ml of vodka, 80 ml of cucumber juice, 10 ml of lime juice, and 50 ml of soda in a glass with ice to make this drink. The aromatic spices often used in pakoda batter are improved by the herbal undertones of basil in the drink. Spicy pakodas, such as ones with green chilli or black pepper, go well with this cocktail served in a coupe or highball glass. The drink's botanical flavour is amplified with a thin ribbon of cucumber that serves as a garnish. If you prefer a slightly sweeter version, substitute mint for the basil.
4. Coconut Lime Mocktail
In contrast to the deep-fried crunch of pakodas, a coconut-lime mocktail provides a tropical taste with a creamy texture. Mix 100 ml of coconut water with 10 ml of lime juice; serve over ice; top with a lime wheel. Coconut water's subtle sweetness tempers the spicy flavours of pakodas. The tangy lime juice cuts through the richness of the drink. A little coconut milk adds a velvety texture and a little more richness.
5. Berry Sparkling Mocktail
Pour 100 ml of soda, 10 ml of lime juice, and 80 ml of mixed berry juice over ice. For some added texture, try crushing a handful of berries. The mild sweetness of the berries complements the earthiness of the greens in vegetable pakodas, making this an ideal combination. One should always be sure to serve the fritters fresh, as they might become soggy when exposed to air or kept in the fridge for a long time. Fritters can also be served alongside dipping sauces in the drink tray for more flavour.
Drink Responsibly. This communication is for audiences above the age of 25.
