Vegetable Fritters

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Vegetable Fritters

Ingredients:

100g / 4oz cake flour

good pinch of salt

pinch of cayenne pepper,to your taste

4 tsp / 20 ml olive oil

100g / 4oz broccoli florets

100g / 4oz cauliflower florets

50g / 2oz mange-tout (young peas in the pod)

1 medium carrot, cut into small sticks

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 T / 30 ml white wine vinegar

2 T / 30 ml soft brown sugar

2 tsp corn flour

2 spring onions, chopped

Preparation:

• Sift the flour and salt into a large bowl, and add the cayenne. Make

a well in the center of 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. Place on absorbent paper to dry.

• Whisk the egg whites until they form peaks, and gently fold them into the

flour batter.

• Heat the vegetable oil to 180°C / 350°F in a deep-fryer.

• 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.

Tips:

T = Tablespoon

tsp = teaspoon

Egg = all recipes call for large eggs ( + 55 g ) unless otherwise stated.

Bon Appetit