Vegetable Fritters with Asparagus and Courgette, Served with Fresh Tomato‑Ginger Chutney

• vegetable oil↗

  for frying

• thin asparagus250г г

  cut into 3 cm pieces

• large zucchinis2

  julienned

• plain flour↗140г г
• baking powder↗1 ч. л.
• paprika↗1 ч. л.
• chili flakes↗1 ч. л.
• large egg1
• sparkling water↗100мл мл
• white wine vinegar↗50мл мл
• golden fine sugar↗2 ст. л.
• ginger root the size of a large thumb

  finely chopped

• large ripe tomatoes↗4

  finely chopped

Step-by-step instructions

1. 1

   Heat the oil in a deep pan until it rises about 2.5 cm up the side. Cut the asparagus and zucchini, place them in a large bowl. Whisk with a fork the flour, baking powder, paprika, chili flakes, egg and sparkling water until you obtain a smooth batter. Pour it over the vegetables, add the spices and mix thoroughly.

2. 2

   Drop portions of the batter with a large spoon into the heated oil, shaping the fritters the size of Indian bhajis. Fry for 3 minutes until golden, then carefully flip and fry another 2 minutes. Place the cooked fritters on a paper towel to drain, and let them cool slightly before arranging in containers.

3. 3

   For the chutney, pour white wine vinegar and sugar into a saucepan, bring to a boil over medium heat until the sugar dissolves. Add the finely chopped ginger and tomatoes, increase the heat and simmer for 10 minutes until the sauce thickens. Remove from heat and let cool completely before bottling.