- vegetable oil, for frying
- 250g fine asparagus, cut into 3cm pieces
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 2 large courgette, cut into matchsticks
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 is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp paprika
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
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 large ripe tomato, finely chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
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.