Spicy Vegetable Fritters with Sweet Chilli Dip

#Veggie #Spicy #Thai

Serves: 4-6

Prep Time: 1h 20 mins (incl. 1h marination)

Cooking Time: 15 mins

Source: Cookshelf Thai

Ingredients: 150 g / 5 1/2 oz plain flour

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp salt

1/2 tsp pepper

2 garlic cloves, finely chopped

3 cm/ 1 1/4 inch piece fresh root ginger, chopped

2 small fresh green chillies, finely chopped

1 tbsp chopped fresh conder

about 225 ml/ 8 fl oz water

1 onion, chopped

1 potata, coarsely grated

1 small aubergine, diced

125 g/ 4 1/2 oz Chinese broccoli, cut into short lengths

coconut oil, for deep frying

Method:

Make the dip by mixing together all the ingredients, stirring well until the sugar is dissolved Cover and set aside until it is needed.

For the fritters, place the flour in a bowl and stir in the ground coriander, cumin, turmeric, salt and pepper Add the garlic, ginger, chillies and chopped coriander and then stir in just enough cold water to make a thick batter.

Add the onion, potato, sweetcorn, aubergine and broccoli to the batter and str well to distribute the ingredients evenly

Heat the oil in a wok to 190C / 375F or until a cube of bread browns 30 seconds. Drop tablespoons of the batter into the hot oil and fry, in batches, until golden and crisp, turning once.

Keep the firstt batches of fried fritters hot an a warm oven while you are cooking the others. Drain well on kitchen paper and serve at once while still hot, accompanied by the sweet chilli dip.