Vegetable Fritters Recipe
Ingredients
| Courgettes | 3 Small, peeled | |
| Oil | 2 Cup (16 tbs) (For frying) | |
| Fennel bulb | 1 , thinly sliced | |
| Aubergine | 1 , thinly sliced | |
| 250 g / 8 oz plain flour | ||
| Salt | 1 Pinch (For the batter:) | |
| Vegetable oil | 1 Tablespoon (For the batter:) | |
| 15 g / 1/2 oz yeast creamed with 2 tablespoons warm water | ||
| 250-300 ml / 8-10 fl oz warm water | ||
| 1 egg white, lightly beaten | ||
Directions
MAKING
1. For the batter, nto a bowl, sift the flour and salt; mix and make a well in its centre
2. Pour oil and the creamed mixture into it; add warm water and egg whites, mix well and leave it for two hours
3. In a heavy pan, heat oil and dip sliced vegetables into the prepared batter and fry until golden
4. Drain off excess oil on kitchen paper and keep warm
5. Cook the rest of the vegetables in the oven at 400°F for almost half an hour till pastry is crisp
6. Allow to cool for five minutes, place a plate over the pan and invert the tart
SERVING
7. Serve as appropriate
1. For the batter, nto a bowl, sift the flour and salt; mix and make a well in its centre
2. Pour oil and the creamed mixture into it; add warm water and egg whites, mix well and leave it for two hours
3. In a heavy pan, heat oil and dip sliced vegetables into the prepared batter and fry until golden
4. Drain off excess oil on kitchen paper and keep warm
5. Cook the rest of the vegetables in the oven at 400°F for almost half an hour till pastry is crisp
6. Allow to cool for five minutes, place a plate over the pan and invert the tart
SERVING
7. Serve as appropriate
Chef
