Ingredients
Makes
4 starters
Units
- 100 gplain flour
- 50 gcornflour
- ½teaspoon of fine salt
- 200 mlSprig Nettle & Lime, ice cold
- 400 gvegetables: courgette, sweet potato, spring onion, young nettle tops
- Neutral oil for frying
- Lime wedges and flaky salt, to serve
How to make it
Method
01
Cut the vegetables into pieces no thicker than a pencil and pat them completely dry.
02
Heat five centimetres of oil in a deep pan to 180 degrees. A cube of bread should brown in thirty seconds.
03
Whisk the flours and salt together, then pour in the cold Nettle & Lime and stir four or five times with a fork. Lumps are welcome.
04
Dip the vegetables a few at a time and fry for two to three minutes, until pale gold and crisp.
05
Drain on paper, scatter with flaky salt and serve at once with lime wedges.
The tip
Mix the batter at the last moment and stop before it is smooth. Overworked batter fries up heavy.
