Asparagus & courgette fritters with fresh tomato & ginger chutney

Ingredients

• vegetable oil, for frying
• 250g fine asparagus
  
  , cut into 3cm pieces
• 2 large courgette
  
  , cut into matchsticks
• 140g plain flour
• 1 tsp baking powder
  
• 1 tsp paprika
  
• 1 tsp chilli flakes
• 1 large egg
• 100ml sparkling water

For the chutney

• 50ml white wine vinegar
• 2 tbsp golden caster sugar
• thumb-sized piece ginger
  
  , finely chopped
• 4 large ripe tomato
  
  , finely chopped

  Method

  1. Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
  2. Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil – you’ll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
  3. To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.
  4. Source: bbcgoodfood.com