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Asparagus & courgette fritters with fresh tomato & ginger chutney

Asparagus & courgette fritters with fresh tomato & ginger chutney

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per fritter
NutrientUnit
kcal100
fat5g
saturates1g
carbs11g
sugars4g
fibre1g
protein2g
salt0.1g
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Ingredients

For the chutney

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.

Goes well with

Recipe from Good Food magazine, August 2013

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