It’s important to keep the ingredients chilled to produce batter that turns lovely and crisp when deep-fried. These fritters must be eaten as soon as they’re cooked, which shouldn’t be a problem.
Peel the vegetables if necessary. Cut the sweet potato, potato, zucchini, carrots and eggplant into
Whisk together the dipping sauce ingredients.
Pour enough oil into a frying pan or shallow saucepan to come
While the oil is heating – not earlier – mix the flour, potato starch or cornflour, salt and mineral water together with a fork until just combined. Don’t mix too much – lumps are fine. When the oil is hot enough, dip the vegetables into the batter one at a time, gently shaking off any excess, then carefully put in the hot oil.
Cook in small batches until golden, turning the vegetables to achieve an even colour. You might need to adjust the heat to prevent the oil from getting too hot. Transfer to paper towels with a slotted spoon. Serve immediately with the dipping sauce.
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