See Also: Creole Spiced Vegetable Fritters with Lemon Sauce(recipes)
Vegetable fritters(recipes)
Spiced vegetable pilaff(recipes)
Barbecued quail with spiced salt and lemon(recipes)
Saltimbocca with Sweet Potato Fritters and Tomato and Onion Sauce(recipes)
Spiced Peach Sauce(recipes)
Spiced Yogurt Dipping Sauce(recipes)
Grilling Vegetable Sauce(recipes)
Vegetable Pasta Sauce(recipes)
Roasted Vegetable Tomato Sauce(recipes)

Creole Spiced Vegetable Fritters with Lemon Sauce (recipes)








Serves 4-6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



vegetable oil, for deep frying2 aubergines, cut into slices 1cm/½in thick, salted for 15 minutes, then rinsed and drained1 small cauliflower, divided into florets, blanched and refreshed2 courgettes, cut into slices 1cm/½in thick450g/1lb broccoli, divided into florets, blanched and refreshed2 beetroot, cooked, peeled and cut into wedges50g/2oz French beans, blanched and refreshedFor the Lemon Sauce:zest and juice of 1 lemon5tbsp crème fraîche or soured cream1 tbsp coriander leaves, chopped½ tsp creole mustard (optional)For the Batter:250g/9oz plain flour250ml/8fl oz iced water2 tbsp olive oilsalt and freshly ground black pepper2 egg whitesFor the Creole Seasoning:1 red chilli, deseeded and chopped1 clove of garlic, crusheda pinch of freshly ground black pepper1 tbsp parsley, chopped1 tbsp thyme leaves



Method



1. First make the lemon sauce by stirring together all the ingredients in a bowl. Set it aside and make the batter. Sieve the flour into a bowl, add the water, oil and seasoning and beat until smooth. In a seperate bowl, whisk the egg whites until stiff and standing in peaks and fold them into the batter (don' t do this until you are ready to use the batter or it will drop).2. In a large saucepan, heat some oil for deep-frying to about 160C/325F/Gas3. Dip the prepared vegetables into the batter and fry them in the hot oil a few at a time for about 2 minutes, until golden and crisp. They should be cooked al dente. Drain the fritters on kitchen paper to remove excess grease and keep then warm while you fry the remaining vegetables.3. For the creole seasoning, heat a frying pan, add the chilli, garlic and black pepper and fry for 30 seconds until they give off their fragrance. Add the vegetable fritters to the pan and toss the whole lot together for a few minutes. Finally add the parsley and the thyme and serve straight away, accompanied by the lemon sauce.