Vegetables Recipes - Vegetable Fritters Tartare

Ingredients                                                                  

• 50 g/2 oz/1/2 cup elbow macaroni

• 100 g/4 oz/1 cup frozen mixed vegetables

• 100 g/4 oz/1 cup plain (all-purpose) flour

• A pinch of salt

• 15 g/1/2 oz/1 tbsp olive oil

• 150 ml/2/3 cup water

• 2.5 ml/1/2 tsp dried mixed herbs

• 150 ml/2/3 cup mayonnaise

• 30 ml/2 tbsp chopped capers

• 2.5 cm/1 in piece cucumber, finely chopped

• 15 ml/1 tbsp chopped parsley

• 1 egg white

• Oil for deep-frying

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Method:

1. Cook the pasta according to the packet directions, adding the mixed vegetables for last 5 minutes cooking time. Drain, rinse with cold water and drain again.

2. Meanwhile, mix the flour and salt in a bowl. Add the olive oil and beat in the water to form a smooth batter. Stir in the herbs.

3. To make the tartare sauce, mix the mayonnaise with the capers, cucumber and parsley in a small bowl. Stir the pasta and vegetables into the batter.

4. Whisk the egg white until stiff and fold into the batter with a metal spoon.

5. Heat the oil to 190°C/375°F or until a cube of day-old bread browns in 30 seconds.

6. Drop spoonfuls of the mixture into the hot oil and deep-fry until crisp and lightly golden.

7. Do not over-cook or the pasta will go hard. Drain on kitchen paper and serve hot with the tartare sauce.