Asparagus & courgette fritters with fresh tomato & ginger chutney

Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip

  • Prep:15 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • Calories 100
  • Carbohydrate 11
  • Fat 5
  • Fiber 1
  • Protein 2
  • Saturated Fat 1
  • Sodium 0.1
  • Sugar 4


  • vegetable oil, for frying
  • 250g fine asparagus, cut into 3cm pieces
  • 2 large courgettes, cut into matchsticks
  • 140g plain flour
  • 1 tsp baking powder
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 1 large egg
  • 100ml sparkling water
  • 50ml white wine vinegar
  • 2 tbsp golden caster sugar
  • thumb-sized piece ginger, finely chopped
  • 4 large ripe tomatoes, finely chopped


  1. Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.

  2. Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil – you’ll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.

  3. To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.