Variety info :- Fritters , Vegetable fritters
With Coriander and Chilli mint raita
If you liked the recipe Buy the book
Flavouring with Chillies
By Clare Gordon Smith
Published by RD Press
Serves 4
Ingredients
4 Sprigs of coriander
75g Flour
Pinch of Turmeric
Pinch of sugar
1 egg white
Juice of 1 Lime
Pinch of Salt
250 gram Cauliflower
175 gram courgettes
1 bunch of baby carrots
Oil for deep frying
Chilli Mint raita
4 Sprigs of mint
4 Sprigs of coriander
2 Green chillies
1 cm piece of fresh ginger
1 garlic clove
2 limes
Pinch of sea salt
4 Table spoons of yoghurt
Method
To make raita , roughly chop the mint and coriander , place in a mixing bowl. Deseed and chop the chillies. Peel and finely chop the ginger. Add to the bowl with garlic . Add the grated zest and juice of the lime , together with the salt and the yoghurt. Chill until ready to serve to make the batter. First chop the coriander and mint, then place in a bowl with the flour, turmeric and sugar. Whisk the egg white until stiff, carefully fold in the spiced flour, stir in the lime juice and enough water to give a
light batter. Break the cauliflower into florets, cut the courgettes into 2.5 cm slices and trim the carrots. Heat the vegetables oil in a deep fryer or saucepan . Dip each piece of vegetable into the batter and deep fry in hot oil until golden brown. Drain on kitchen paper. Serve hot with the raita.
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