Sundried tomato fritters with basil aioli
|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||Robertson's baking powder|
|1,5 Tbs||milk — or water|
|1 pinch||salt and freshly ground back pepper|
|1 handful||fresh basil — roughly chopped|
|2 tsp||garlic — cloves, finely chopped|
|salt and freshly ground black pepper|
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.