ASPARAGUS & COURGETTE FRITTERS WITH FRESH TOMATO & GINGER CHUTNEY
Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip
Provided by Cassie Best
Categories Snack
Time 45m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
- Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil - you'll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
- To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.
Nutrition Facts : Calories 100 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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