Name: Asparagus & courgette fritters with fresh tomato & ginger chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 16
Cuisine: British
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

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Asparagus & courgette fritters with fresh tomato & ginger chutney

Asparagus & courgette fritters with fresh tomato & ginger chutney

Cassie Best

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Makes 16

Easy

Prep: 15 mins

Cook: 30 mins

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

For the chutney

50ml white wine vinegar
2 tbsp golden caster sugar
thumb-sized piece ginger

finely chopped
4 large ripe tomatoes

finely chopped

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Nutrition: per fritter

kcal100
fat5g
saturates1g
carbs11g
sugars4g
fibre1g
protein2g
salt0.1g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2013

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