Wednesday, May 21, 2008

Vegetable Fritters

Vegetable fritters
serves 4

100g/4oz wholemeal flour
pinch of salt
pinch of cayenne pepper
4 teaspoons olive oil
100g/4oz broccoli florets
100g/4oz cauliflower florets
50g/2oz mangetout
1 large carrot, cut into matchsticks
1 red pepper, seeded and sliced
2 egg whites
vegetable oil for deep-frying
For the sauce
150ml/5fl oz pineapple juice
150ml/5fl oz vegetable stock
2 tablespoons white wine vinegar
2 tablespoons soft brown sugar
2 teaspoons cornflour
2 spring onions, chopped

• Sift the flour and salt into a large bowl, and add the cayenne. Make a well in the flour, and gradually beat in the oil and 175ml/6fl oz cold water to make a smooth batter.
• Put the vegetables in a pan of boiling water, and simmer for 5 minutes, then drain well.
• Whisk the egg whites until they form peaks, and gently fold them into the flour batter.
• Heat the vegetable oil to 170°–180°C/325°–350°F in a deep-fryer (a cube of bread should brown in 30 seconds).
• Dip the vegetables into the batter, turning to coat them well. Drain off any excess batter. Fry in batches until golden. Remove with a slotted spoon and drain on kitchen paper.
• Meanwhile, put all of the sauce ingredients in a heavy saucepan, and bring to the boil, stirring, until thickened and clear. Serve with the piping-hot fritters.

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