Heat 1 tbsp oil in a
non-stick pan, add garlic and saute for ½ minute. Add onion and mushrooms and saute till mushrooms leave some water. Add capsicum, salt, black pepper powder, oregano, mozzarella cheese and coriander leaves and mix well. Take the pan off the heat and set aside to cool down to room temperature.
To make batter, take
cornflour in a mixing bowl, add refined flour, salt, oregano and a little water and whisk well to ensure that there are lumps left. The batter should be of pouring consistency but not runny. Rest the batter for a while.
Boil plenty of water in
a deep non-stick pan, add penne pasta and cook till al dente. Drain and refresh in cold water. Drain thoroughly and spread out on a plate so that do not stick to each other.
Heat sufficient oil in a
Make a slit in each
pasta, stuff it with the mushroom mixture. Dip each in the batter, slide into hot oil and deep-fry till golden. Drain on absorbent paper.
Arrange the fritters on
a serving platter and serve hot.