Sundried tomato fritters with basil aioli

Recipe from: 06 October 2014
recipes, vegetarian, shallow fry

Ingredients 14
Servings 16
Time 00:10

Ingredients

  • 16
    sun dried tomatoes in oil – drained and dried
  • olive oil for shallow frying
  • BATTER:
  • 1
    egg, beaten
  • 2
    Tbs
    plain flour
  • 1
    Tbs
    corn flour
  • 1/2
    tsp
    baking powder
  • 1,5
    Tbs
    cold milk/water
  • 1
    pinch
    sat and pepper
  • BASIL AIOLI:
  • 1
    handful
    fresh basil, roughly chopped
  • 1/2
    cup
    good quality mayonnaise
  • 2
    tsp
    fresh garlic, finely chopped
  • salt and pepper
 

Method

00:20
 
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.

 

Read more on: vegetarian  |  recipes
 

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