Sundried tomato fritters with basil aioli

16 servings Prep: 10 mins, Cooking: 20 mins
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Covered in a crispy, golden batter with a sweet, tangy centre.

By Food24 October 06 2014
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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 Robertson's 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.



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