Asparagus and Courgette Fritters with Tomato Ginger Chutney

Name: Asparagus and Courgette Fritters with 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

⏱ 45 mins 🍽 Makes 16 🌶 british ✅ Easy 🏷 Snack

These vegetable fritters offer a British take on tempura, using sparkling water to create an exceptionally light and crisp batter. Asparagus and courgette are coated and fried until golden, resulting in a delightful snack. They are accompanied by a quick, fresh chutney made from ripe tomatoes, ginger, vinegar and sugar, which is boiled until thickened. The recipe yields 16 fritters and takes about 45 minutes to prepare and cook.

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

Method

Pour vegetable oil into a large, deep frying pan until it reaches a depth of 2.5cm and begin to heat it. Place the prepared asparagus and courgette pieces into a large bowl. In a separate bowl, whisk together the plain flour, baking powder, paprika, chilli flakes, egg and 100ml sparkling water to form a smooth batter. Pour this batter over the vegetables, season, and mix thoroughly to coat.
Working in batches, carefully drop spoonfuls of the vegetable batter mixture, each about the size of a bhaji, into the hot oil. Fry each fritter for 3 mins until it turns a golden brown colour, then flip it over and cook for a further 2 mins. Once cooked, transfer the fritters to drain on kitchen paper. Allow them to cool completely before packing.
For the accompanying chutney, combine 50ml white wine vinegar and 2 tbsp golden caster sugar in a saucepan. Place the pan over a medium heat to dissolve the sugar completely. Stir in the finely chopped ginger and tomatoes, increase the heat and bring the mixture to a boil. Let it boil for 10 mins until it has thickened suitably. Leave the chutney to cool fully before transferring it to a storage container.

Nutrition (per serving)

Calories100 kcal

Fat5 g

Saturates1 g

Carbs11 g

Sugars4 g

Fibre1 g

Protein2 g

Sodium40 mg

Recipe details

Skill levelEasy

CategorySnack

Cuisinebritish

DietVegetarian