These are a lovely summer snack or tea time treat
Vegetarian or vegan option
These are so scrummy, I usually make a batch of both options.
Ingredients:
- 100gm plain or chickpea flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder (optional)
- 200gm tin sweetcorn or the same volume of grated courgettes/zucinni (or a mixture of both)
- 1 small bunch of snipped chives or spring onion tops (optional)
- 1 tablespoon fresh coriander finely chopped (optional)
- 1 level teaspoon of hot curry powder
- 150ml cold water OR for non vegan version 2 x beaten eggs
- 2 tablespoons of vegetable or sunflower to fry
To serve, hummus, soured cream or a minty yogurt dip
Mix everything for the batter together keeping your veg to one side for now. When the batter is made it should be like very thick whipped cream and drop slowly from a spoon. Put your veg into the batter and mix well to combine.
Heat your oil in a frying pan so that it's hot enough to fry a blob of the batter to a golden brown within one minute. Now, working in batches spoon desert spoonfuls of the batter in a clock face fashion around the frying pan, turn after bubbles appear on the top, this should happen within one minute. Fry for a further minute or two and then drain on kitchen paper and keep covered whilst you fry the rest.
Serve with the dip of your choice.
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