Oriental Vegetable Fritters
These fritters are a version of the Japanese tempura–vegetables deep fried in a batter. Tempura batter is different from other fritter batters because it contains no oil or butter and must be used immediately.
- 1 large cauliflower broken into bite-sized florets
- 2 bunches large spring onions trimmed and halved lengthways
- 1 lb carrots halved lengthways and cut into 6 cm (2 1/2) inch lengths
- vegetable oil for deep-frying
- 4 oz plain flour
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 egg yolk
- 7 floz cold water
- 3 tablespoons tomato puree
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons clear honey
- 4 tablespoons chicken stock
- Make the dipping sauce: stir together the ingredients for the sauce, then divide the mixture between 4 tiny dishes or ramekins. Set aside.
- Make the batter: sift the flour, bicarbonate of soda, salt and ginger
- into a bowl. Beat the egg yolk with the cold water and add gradually to the flour, stirring with a wooden spoon, to make a smooth thin batter.
- Heat the oven to 130C/250F/Gas 1/2. Heat the oil in a deep-fat frier to 190C/375F, or until a cube of bread browns in 50 seconds.
- Dip the vegetable pieces a few at a time into the batter. Transfer them to the hot oil with a slotted spoon and deep-fry for about 3 minutes or
- until golden brown, turning once with the spoon. Remove from the pan with the slotted spoon and drain well on absorbent paper. Arrange on a warmed large serving platter and keep warm in the oven while frying the remaining vegetable pieces in the same way.
- Serve the fritters as soon as they are all cooked: provide each person with a bowl of sauce so that they can dip their vegetables into it.
Calories: 240 kcal
Carbohydrates: 49 g
Protein: 9 g
Saturated Fat: 1 g
Cholesterol: 49 mg
Sodium: 744 mg
Potassium: 933 mg
Fiber: 7 g
Sugar: 16 g
Vitamin A: 19131 IU
Vitamin C: 78 mg
Calcium: 90 mg
Iron: 3 mg