Recipe - Spicy Vegetable Fritters

5 Smallish aubergines
12 Largish courgettes
Oil for deep fat frying

FOR THE BATTER
275 g Chick pea flour; (also known
as gram
; flour)
350 g Rice flour
1 One fourth teaspoon Bicarbonate of soda
2 teaspoon Turmeric
2 teaspoon Cayenne
Salt and freshly ground
Black pepper
6 tablespoon Poppy seeds
1 teaspoon Nigella seeds; (optional)

Cut the unpeeled aubergines into 1/4inch / 5mm rounds. Sprinkle with salt,
place a plate and weight on top and leave for at least 30 minutes. Then
rinse, leave to drain and pat dry. Wipe the courgettes, top and tail and
slice diagonally into neat slices.

To make the batter: mix the chickpea flour, rice flour, bicarbonate of
soda, turmeric, cayenne, salt and pepper into a bowl. Slowly add about 1
1/22 pints water to make a thin batter. Add the poppy seeds and nigella
seeds just before using. Make sure the vegetables are completely dry and
dip into batter. Heat the oil in a deep fat fryer and fry pieces for about
5 minutes in batches. Remove and drain on absorbent kitchen paper. Keep the
vegetables hot while you continue with further batches. Serve hot with
lemon wedges or a yoghurt sauce.

Converted by MC_Buster.

NOTES : Makes 20.

Converted by MM_Buster v2.0l.