Veggie fritters and relish

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Veggie Fritters and Relish

Serves 6

 

2 T olive oil

1/2 yellow pepper, seeded and diced

1 1/4 c cherry tomatoes, halved

2 T red wine vinegar

1 1/2 T sugar

3 cardamom pods, bruised

1 1/2 c flour

1 T chopped fresh coriander

salt

1 small eggplant

2 sm. zucchini

1 red bell pepper, seeded

4 oz sweetcorn

12 button mushrooms

veg oil for frying

1 egg white lightly beaten

 

Heat 1 T olive oil, fry pepper for 2 min., then add tomatoes and stir fry for 1 min. Add 1 1/2 T vinegar, sugar, cardamoms, 2 T water, boil rapidly for 5 min. Leave to cool. Combine flour, coriander, 1 t salt. Beat in 1 cup iced water and remaining oil and vinegar to form batter. Leave for 30 min. Cut eggplant into thin slices, zucchini into 1/4" slices and pepper into thick strips.

 

Blanch corn for 2 min, refresh under cold water and pat dry, wipe mushrooms. Heat oil to 350 degrees. Stiffly whisk egg white and fold into batter. Dip veggies into batter, a few at a time, shake off excess and fry for 2 min. until crisp and golden. Place veggies in warm oven and continue frying remaining fritters. Serve hot with sweet relish.