Asparagus & courgette fritters with fresh tomato & ginger chutney
By Cassie Best
Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip
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Prep:15 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 100
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fat 5g
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saturates 1g
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carbs 11g
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sugars 4g
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fibre 1g
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protein 2g
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salt 0.1g
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
Method
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.
