Asparagus & courgette fritters with fresh tomato & ginger chutney
Recipe information
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Cooking:
15 min.
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Servings per container:
-
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Source:

Ingredients for - Asparagus & courgette fritters with fresh tomato & ginger chutney

1. vegetable oil , for frying -
2. 250g fine asparagus , cut into 3cm pieces -
3. 2 large courgettes , cut into matchsticks -
4. 140g plain flour -
5. 1 tsp baking powder -
6. 1 tsp paprika -
7. 1 tsp chilli flakes -
8. 1 large egg -
9. 100ml sparkling water -
10. 50ml white wine vinegar -
11. 2 tbsp golden caster sugar -
12. thumb-sized piece ginger , finely chopped -
13. 4 large ripe tomatoes , finely chopped -

How to cook deliciously - Asparagus & courgette fritters with fresh tomato & ginger chutney

1. Stage

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.

2. Stage

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.

3. Stage

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.