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How to make Buttermilk fritters with tamarind syrup

Yield = 25
Prep time: 0:45
Cook time: 0:15
Total time: 1:00

Ingredients

  • 250g plain flour
  • 50g caster sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • Zest of 1 lemon
  • 250ml (1 cup) buttermilk
  • 2 eggs, separated
  • Canola or vegetable oil, to deep-fry
  • Pinch of salt flakes
  • Icing sugar, to dust
  • Vanilla ice-cream, to serve
  • Handful of fresh mint leaves, to serve

Tamarind syrup

  • 80g caster sugar
  • 1 teaspoon finely grated ginger
  • 1 tablespoon tamarind puree
  • Zest and juice of 1 lime
  • 6 fresh mint leaves, finely chopped

Method

  • Step 1 Combine the flour, sugar, baking powder, ground ginger and lemon zest in a large bowl and make a well in the centre. Add the buttermilk and egg yolks and stir until smooth. Set aside at room temperature for 30 minutes to rest.
  • Step 2 For the tamarind syrup, combine the sugar, ginger and 80ml (1/3 cup) water in a small saucepan and bring to the boil. Cook for 1 minute, then remove from the heat and cool to room temperature before whisking in the tamarind puree, lime zest and juice, and mint.
  • Step 3 Heat the oil in a large saucepan or deep-fryer to 180C.
  • Step 4 Whisk the egg whites and salt in a bowl until firm peaks form. Fold one-third of the egg white into the flour mixture to lighten, and then fold in the remaining egg white.
  • Step 5 Drop rough egg-shaped dessertspoonfuls of batter into the hot oil (cook about 4-5 fritters per batch) and cook, turning occasionally, for 2-3 minutes, until golden. Remove the fritters with a slotted spoon and drain on paper towel.
  • Step 6 Dust the buttermilk fritters with icing sugar. Drizzle the tamarind syrup over the fritters and serve while still hot with vanilla ice cream and a scattering of mint leaves.