Makes: 24 Chilli Bites Oil Temperature: 160 °C
Preparation Time: 1 hour Frying Time: 30 minutes
Ingredients
| 60 |
g |
Cake flour ( 125 ml / ½ cup ) |
| 2 |
ml |
Salt ( ¼ tsp ) |
| 10 |
ml |
Curry powder ( 2 tsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 45 |
ml |
Lukewarm water ( 3 tbsp ) |
| 2 |
|
Medium potatoes, grated |
| 5 |
|
Green chillies, finely chopped |
| 750 |
ml |
Oil, for frying |
Method
- Mix the cake flour, salt and curry together.
- Add the Anchor Instant Yeast and mix.
- Add enough lukewarm water to the flour mixture to form a soft, smooth batter, mixing well until smooth and elastic.
- Add the potato and green chillies and mix well.
- Cover the bowl with plastic and leave in a warm place to rise for about 10 – 15 minutes.
- Knock the batter down very lightly and drop teaspoonfuls of batter at a time into the hot oil.
- Fry each fritter, turning the fritters continuously, until golden brown.
- Remove from the oil with a draining spoon and place onto brown paper or a paper towel to drain.
