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Archive for October 29th, 2007

Spicy Coriander Fritters

Chermula Beignets
It is said that fritters are of Saracen origin and that they were brought to the West by the Crusaders. These crispy fritters are usually made with the left-over chermula mariande for fried fish. They are so tasty, though, that they are worth making on their own to serve with drinks or as a starter. If you are going to serve them with drinks, drop the batter into the hot oil by teaspoonful to make small bouchees. Makes 20-25 fritters.

ingredients

  • chermula
  • 1 free-range egg
  • 150 g/5 oz plain flour
  • 1/2 teaspoon easy blend dried yeast
  • vegetable oil for deep-frying

preparation

  • Combine the chermula with the egg, whisking well to mix. Add the flour and yeast. Stir in 120 ml/4 fl oz tepid water to make a batter, then leave in a warm place for 45 minutes to become bubbly.
  • Heat enough vegtable oil in a large frying pan to deep-fry the fritters. When the oil is very hot (it is hot enough when the oil forms bubbles around a little of the batter) drop in the batter by the tablespoonful. Leave a little space between each fritter so that they don’t stick to each other, and fry just a few at a time. Fry for 102 minutes on each side or until golden brown all over. Remove to several layers of kitchen paper to drain. Serve hot, on their own or with fried fish.

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