Fritters With Walnut Sauce Recipe
Summary
Difficulty LevelEasyServings4
Ingredients
| Garlic | 2 Clove (5gm), crushed (WALNUT SAUCE:) | |
| 12 basil sprigs | ||
| Walnut halves | 4 (WALNUT SAUCE:) | |
| Olive oil | 5 Tablespoon (WALNUT SAUCE:) | |
| Raisin | 125 Gram (FRITTERS:) | |
| Salt | 1 Teaspoon (FRITTERS:) | |
| Water | 250 Milliliter (FRITTERS:) | |
| Cauliflower | 1/2 (FRITTERS:) | |
| Courgettes | 250 Gram (FRITTERS:) | |
| 1 red pepper oil for deep frying | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 To make the walnut sauce, grind the garlic, basil and walnuts using a pestle and mortar or clean coffee grinder until smooth. Gradually work in the olive oil to form a thick sauce. Season with salt and pepper.
2 To make the fritters, sift the flour and salt into a bowl. Gradually add the water, beating all the time, to form a smooth batter. Cut the cauliflower into florets, the courgettes (zucchini) into thick slices and the red pepper into broad strips. Add to the batter and stir carefully until all the vegetables are well coated.
3 Heat the oil to 180C (350F), or until a little batter added to the pan rises to the surface instantly, surrounded by bubbles. Fry the vegetables in batches in the hot oil for 2-3 minutes, until the batter is golden brown and crisp. Drain on absorbent kitchen paper and keep warm while frying the remaining vegetables.
4 Serve the vegetables on a warm serving platter with the bowl of walnut sauce, or arrange on individual serving plates with a spoonful of sauce. Garnish with basil.
2 To make the fritters, sift the flour and salt into a bowl. Gradually add the water, beating all the time, to form a smooth batter. Cut the cauliflower into florets, the courgettes (zucchini) into thick slices and the red pepper into broad strips. Add to the batter and stir carefully until all the vegetables are well coated.
3 Heat the oil to 180C (350F), or until a little batter added to the pan rises to the surface instantly, surrounded by bubbles. Fry the vegetables in batches in the hot oil for 2-3 minutes, until the batter is golden brown and crisp. Drain on absorbent kitchen paper and keep warm while frying the remaining vegetables.
4 Serve the vegetables on a warm serving platter with the bowl of walnut sauce, or arrange on individual serving plates with a spoonful of sauce. Garnish with basil.
Chef
