Mark Hix recipe: Spiced spring vegetable fritters

Serves 4-6 as a starter or snack

Full of flavour: Spiced Spring vegetable fritters (Jason Lowe)

You can use any cooked spring vegetables for this dish. Serve with mint yogurt or a good-quality Indian pickle or chutney.

60-70 podded weight of peas (cooked)
60-70g podded weight of broad beans (cooked)
60g runner beans or mange tout or sugar snaps, shredded and blanched
3 spring onions, finely shredded
½tsp paprika
1tsp ground cumin
1tsp black mustard seeds
½tsp cumin seeds
½tsp ground turmeric
2tbsp chopped coriander
Salt and freshly ground black pepper
3tbsp gluten-free, self-raising flour (or the usual kind)
About 120-150ml sparkling water
Salt and freshly ground black pepper

Preheat 8cm of oil to 160-180C in a large thick-bottomed saucepan or an electric deep-fat fryer.

Mix all the vegetables and spices together in a separate bowl, then stir in the flour and mix in enough water to form a light batter that coats the vegetables.

Add a tad more flour or water if you wish, to adjust the consistency.

Carefully, with a dessert or teaspoon, drop the mixture into the oil, a few bits at a time, turning them with a slotted spoon for a couple of minutes until golden; then remove and drain on some kitchen paper.

Serve immediately, or you can lightly colour them and drop them back into hot oil later if you have a large batch to do.