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Spiced vegetable fritters with onion chilli relish and mango chutney yoghurt
Makes 18-20 fritters Starters and mains
Ingredients
- 450g courgettes
- 2tsp sea salt flakes
- 250g sweet potatoes
- 2 green chillies, deseeded and finely chopped
- 4 garlic cloves, finely grated
- 3cm piece fresh ginger, peeled and finely grated
- 1tsp garam masala
- 1/2tsp turmeric powder
- 11/2tsp cumin seeds, finely ground
- 11/2tsp coriander seeds, finely ground
- 3tbsp finely chopped fresh coriander
- 4 eggs
- 4tbsp thick coconut cream
- 150g pumpkin seed flour, sifted
- sunflower oil, for deep frying
For the mango chutney yoghurt and onion chilli relish
- 4tbsp thick yoghurt
- 1tbsp good-quality mango chutney
- 150g onion, chopped
- 1tsp sea salt flakes
- 15g coriander leaves
- 1 green chilli, deseeded and chopped
- 1cm fresh ginger, peeled and chopped
Method
Make the mango chutney yoghurt by mixing the yoghurt and chutney together in a bowl, then transfer to the fridge. To make the onion relish, put the onion in a bowl of cold water with the salt and leave for 15 minutes. Drain well and pat dry, then transfer to a mini processor with the remaining ingredients and blitz to a rough texture – it shouldn’t be a purée. Keep in the fridge until ready to serve.
Using the largest holes on a box grater, grate the courgettes, put in a colander with the salt and leave for 15 minutes.
Grate the sweet potatoes in the same way and put in a large bowl with the chilli, garlic, ginger, spices and fresh coriander. Break the eggs into a small bowl and whisk with the coconut cream.
Squeeze as much of the liquid from the courgettes as possible and add those to the sweet potato mixture. Sift in the flour and mix well so there are no lumps, then stir in the egg mixture. Divide into roughly 50g portions and put on a tray.
Pour the oil into a large wok, large, deep pan or deep-fat fryer and heat to 160C. If you don’t have a cook’s thermometer, stick the end of a wooden spoon into the oil. If lots of bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot, so let it cool a bit and check the temperature again.
Fry 3 to 5 fritters at a time for around 3 minutes on one side, then turn and cook until just golden and cooked through. Keep turning them if they brown too quickly and adjust the heat so it doesn’t get too hot. Serve with the yoghurt and relish.
This recipe featured in the May 2022 issue of Food and Travel. To subscribe today, click here.
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