How To Make Asparagus & Courgette Fritters with Fresh Tomato & Ginger Chutney
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Serves:
Ingredients
- 200g asparagus, trimmed and finely chopped
- 250g courgette, grated
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped
- 1/2 cup gram flour (chickpea flour)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- Salt to taste
- Vegetable oil for frying
- For the Tomato & Ginger Chutney:
- 4 ripe tomatoes, chopped
- 1 inch ginger, grated
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
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In a large bowl, combine the chopped asparagus, grated courgette, onion, garlic, ginger, green chili, gram flour, cumin powder, coriander powder, and salt. Mix well to form a thick batter.
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Heat vegetable oil in a frying pan over medium heat.
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Take spoonfuls of the batter and drop them into the hot oil. Flatten the fritters slightly with the back of the spoon.
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Fry the fritters for 2-3 minutes on each side, until golden and crispy. Remove from the oil and drain on a paper towel.
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To make the tomato and ginger chutney, heat oil in a saucepan. Add mustard seeds and cumin seeds. Once they start to crackle, add grated ginger and sauté for a minute.
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Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook for 10-12 minutes, until the tomatoes are soft and the chutney has thickened.
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Serve the asparagus and courgette fritters with the tomato and ginger chutney. Garnish with fresh coriander leaves.
Nutrition
- Calories : 210kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 320mg
- Total Carbohydrates : 26g
- Dietary Fiber : 7g
- Sugar : 8g
- Protein : 5g
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