Vegetable fritters
Ingredients
17
Steps
6
Serves
4
Cook Time
65-70 Min
Ingredients
For the sauce
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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.
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Put the vegetables in a pan of boiling water, and simmer for 5 minutes, then drain well.
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Whisk the egg whites until they form peaks, and gently fold them into the flour batter.
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Heat the vegetable oil to 170°–180°C/325°–350°F in a deep-fryer (a cube of bread should brown in 30 seconds).
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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.
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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.