Asparagus and crab fritters with mayonnaise dip

Serves 4

These make great little nibbles with drinks or you can serve them as a starter.

Vegetable or corn oil for deep frying

150g asparagus with the woody ends removed

150g freshly-picked white crab meat

70g self-raising flour (I use Dove's Farm gluten-free)

Enough water to make a light batter

Salt and freshly ground black pepper

2-3tbsp good-quality mayonnaise

To make the dip, cut the asparagus about 3cms from the stalks and cook the ends in boiling, salted water for 5-6 minutes until soft. Drain and blend in a liquidiser or food processor until fairly smooth. Leave to cool, then mix with the mayonnaise and season to taste.

Thinly slice the remaining raw asparagus on the angle and mix in a bowl with the crab, flour and enough water to make a thickish batter and season. Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer. Drop dessertspoonfuls of the mixture into the hot fat and stir occasionally with a slotted spoon for a couple of minutes until nicely coloured and crisp; drain on kitchen paper. Scatter with some salt and serve with the dip.