Thursday, Dec 20 2007

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Crunchy Fritters

Ingredients:

1 capsicum
1 banana
4-5 baby corns
1/2 cup plain flour
1 tbsp. cornflour
1/4 cup rice flour
1 tsp. soya sauce
1/2 tsp. vinegar
1 tsp. green chilli sauce
1" piece ginger grated
2-3 pods garlic grated
salt to taste
oil to deep fry
1 green chilli finely chopped (optional)

Method:

Deseed and slit capsicum in thick vertical strips. Slice baby corn in vertical halves.
Peel and stil the banana vertically in quarters. Keep aside.
Mix the flours, vinegar sauces, ginger, garlic, chilli and salt and make a batter.
The batter should not be too thick, it should coat the vegetables slices thinly.
Heat oil in a frying pan, dip the vegetables, in the batter, piece by piece.
Gently put into the hot oil. Allow to become crisp on medium heat.
Drain and place on a kitchen paper to absorb extra oil.
Serve hot with tomato ketchup or red chilli garlic sauce.

Making time: 15 minutes
Makes: 18-20 assorted fritters
Shelflife: Best served immediately

Variation: Use any other vegetables (eg. cauliflower) or fruit (eg. cooking apples) of your choice.

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