Name: Sundried tomato fritters with basil aioli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 servings
Cuisine: Accompaniment
Ingredients: 16 sundried tomatoes in oil, drained and dried; olive oil for shallow frying; 1 eggs beaten; 2 Tbs flour plain; 1 Tbs cornflour maizena; 1/2 tsp Baking powder; 1,5 Tbs milk or water; 1 pinch salt and freshly ground back pepper; 1 handful fresh basil roughly chopped; 1/2 cup mayonnaise; 2 tsp garlic cloves, finely chopped; salt and freshly ground black pepper

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Ingredients (12)

16	sundried tomatoes — in oil, drained and dried
	olive oil — for shallow frying

BATTER:

1	eggs — beaten
2 Tbs	flour — plain
1 Tbs	cornflour — maizena
1/2 tsp	Baking powder
1,5 Tbs	milk — or water
1 pinch	salt and freshly ground back pepper

BASIL AIOLI:

1 handful	fresh basil — roughly chopped
1/2 cup	mayonnaise
2 tsp	garlic — cloves, finely chopped
	salt and freshly ground black pepper

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Method:

Sift the flour, baking powder and salt and pepper into a bowl.

Beat the egg into this mixture adding a dash of milk if necessary to obtain a smooth, thick batter. Allow batter to rest for 20-30 minutes to allow the flour particles to swell and the batter to bind.

Combine all the ingredients for the aioli and mix well.

Pour enough olive oil into a frying pan to cover the base generously and heat gently.

Using a fork, dip the tomatoes into the batter, making sure they are well coated. Allow any excess batter to drip off.

Shallow fry in the hot oil in batches until golden (+- 3 minutes on each side). Drain on kitchen paper and serve warm with your fresh basil aioli.

Recipe reprinted with permission of Tanya De Nobrega.