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Cooking
Recipes - Vegetable Fritters Recipe
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Starters Recipes -
Vegetable Fritters
Recipe
Ingredients
-
100g/4oz whole meal flour
-
Pinch of salt
-
Pinch of
cayenne pepper
-
4
teaspoons olive oil
-
175ml/6fl oz cold
water
-
100g/4oz broccoli florets
-
100g/4oz
cauliflower florets
-
50g/2oz mangetout
-
1 large
carrots (cut into batons)
-
1 red pepper
(seeded and sliced)
-
2 egg whites (beaten)
-
Vegetable oil for deep-frying
For the
sauce:
-
150ml/1/4pt pineapple juice
-
150ml/1/4pt
vegetable stock
-
2
tablespoons white wine vinegar
-
2 tablespoons
brown sugar
-
2
teaspoons corn flour
-
2 spring
onions (chopped)
Serves 4
Method:
-
Sift the flour and salt into a mixing bowl and
add the cayenne pepper. Make a well in the
centre and gradually beat in the oil and 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 in a deep-fryer until a cube of bread browns
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.
-
Place all of the sauce ingredients in a
pan and bring to the boil, stirring, until
thickened and clear. Serve with the fritters.
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