Fritters
- 1.5kgs of peeled thinly sliced matchstick shaped mixed root vegetables (Butternut, celeriac, carrots, sweet potatoes)
- 500g thinly sliced peeled red onions
- 250g ground cumin
- 250g fresh peeled grated ginger
- 200g chopped deseeded red chillies
- 300g chopped coriander
- 300g chopped parsley
- 200g salt
- 500g gram (chickpea) flour
Root vegetable fritter
Mix together vegetables, cumin, ginger, chillies, coriander, parsley and salt, and leave to macerate for 2 hoursAfter 2 hours just before service, stir in the gram flour
Deep fry in rapeseed oil 190°C in batches of 5 to 6 fritters per person, using a heaped tablespoon (20g) per fritter.
Serve piping hot with whipped tarator dip or in-house made sweet chilli dipping sauce
