Jazz Apple & Beetroot Fritters
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Jazz Apple & Beetroot Fritters
Recipe By Stephanie Alexander Kitchen Garden Foundation with Courtney Roulston
Ingredients
2 jazz apples, washed
1 large beetroot, washed
2 medium sized brown onions, sliced
2 tsp whole cumin seeds
1 tbsp curry powder
2 tsp black sesame seeds
1 tsp dried chilli flakes (optional)
sea salt and cracked black pepper, to taste
100 g chickpea flour
2 cups oil for frying
1 lemon to serve
Method
Grate the apples on the large side of a box grater into a clean bowl lined with a muslin cloth. Wrap up the sides of the muslin cloth and squeeze to remove any excess juice from the apples and set the juice aside. Place the apple pulp into a large mixing bowl then grate in the beetroot and add in the sliced onions.
Heat a frying pan over a medium heat and toast the cumin seeds for 1 minute, or until fragrant. Grind the seeds in a mortar and pestle and add them into the apple mixture along with the curry powder, sesame seeds, chilli, salt, black pepper and chickpea flour.
Use a spoon to mix well, adding a few spoons of the apple juice into the mixture to form a sticky batter.
Heat the oil in a frying pan over a medium heat. Place tablespoon sized amounts of the batter in the pan and cook for 2 minutes each side, or until the fritters are crispy and cooked through. Cook them in batches of 3 or 4 so the pan is not overcrowded and make sure the oil does not get too hot, otherwise the fritters and spices will burn. Drain the fritters on paper-towel then serve warm with a light seasoning of sea salt and lemon wedges on the side.
