ASPARAGUS & COURGETTE FRITTERS WITH FRESH TOMATO & GINGER CHUTNEY

Asparagus & courgette fritters with fresh tomato & ginger chutney image

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

Ingredients

vegetable oil , for frying
250g fine asparagus , cut into 3cm pieces
2 large courgettes , cut into matchsticks
140g plain flour
1 tsp baking powder
1 tsp paprika
1 tsp chilli flakes
1 large egg
100ml sparkling water
50ml white wine vinegar
2 tbsp golden caster sugar
thumb-sized piece ginger , finely chopped
4 large ripe tomatoes , finely chopped

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