Name: Asparagus & courgette fritters with fresh tomato & ginger chutney
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

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.