Asparagus & courgette fritters with fresh tomato & ginger chutney

Asparagus & courgette fritters with fresh tomato & ginger chutney

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Prep: 15 mins Cook: 30 mins

Easy

Makes 16
Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per fritter

  • kcal100
  • fat5g
  • saturates1g
  • carbs11g
  • sugars4g
  • fibre1g
  • protein2g
  • salt0.1g
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Ingredients

  • vegetable oil, for frying
  • 250g fine asparagus, cut into 3cm pieces

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 large courgette, cut into matchsticks

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 140g plain flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp chilli flakes
  • 1 large egg
  • 100ml sparkling water

For the chutney

  • 50ml white wine vinegar
  • 2 tbsp golden caster sugar
  • thumb-sized piece ginger, finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 large ripe tomato, finely chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

Method

  1. 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. 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. 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.

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