Baked Bean Fritters
◦500 ml Golden Cloud Self-raising Flour
◦1 onion, halved and sliced
◦10 ml ground cumin
◦½ medium green pepper, seeded and finely diced
◦½ medium red pepper, seeded and finely diced
◦1x 410 g can KOO Baked Beans in Tomato & Herb Sauce, drained
◦Salt, for seasoning
◦Freshly ground black pepper, for seasoning
◦180 ml water ◦Oil, for frying
◦Sunflower oil, for frying
Dipping Sauce
¾ cup Crosse & Blackwell Mayonnaise
25 ml fresh flat leaf parsley, washed and roughly chopped
1 orange, zested
Salt, for seasoning
Freshly ground black pepper, for seasoning
Instructions
1.In a medium-sized heavy based frying pan, lightly brown the onions until they are tender. Add in the cumin and gently stir until the cumin releases a strong aroma.
2.In a medium-sized mixing bowl, mix together the flour, onion, peppers and KOO Baked Beans, and season with salt and pepper.
3.Gently stir the mixture to evenly distribute ingredients.
4.Add in the water until a thick batter forms; ensure not to over-mix the batter.
5.Cover the bowl and allow the batter to stand for 10 minutes.
6.Meanwhile, heat the oil to 130°C (a medium heat) and prepare the dipping sauce.
7.For the dipping sauce: Combine the Crosse & Blackwell Mayonnaise, flat leaf parsley and orange, and season with salt and pepper. Spoon into a serving bowl, cover and refrigerate until serving. 8.Cooking the fritters: Scoop heaped teaspoons of batter into the oil and deep-fry for 4 – 5 minutes or until golden and cooked through.
9.Drain on paper towel, season with salt immediately once removed from the oil and serve with dipping sauce.
