Vegetable fritters







Cook Time

65-70 Min


  • 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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