Recipe for Aubergine Fritters

These are delicious as a snack or served with roast lamb — courgettes work very well also.

1–2 aubergines cut into 5mm (¼ in) slices salt

Batter:

125g (good 4oz) flour

1 teaspoon baking powder

1 egg, preferably free range organic

1 tablespoon olive oil

about 150ml (¼pt) water

First salt the aubergine slices for 15 minutes, drain and dry well.

Meanwhile make the batter.

Whisk the ingredients together, adding extra water if necessary.

Dip the slices of aubergines into the batter and fry them in 1cm (½in) of extra virgin olive oil.

This may sound expensive, but fritters cooked in olive oil have an extra good flavour and crispness.

Drain on kitchen paper and serve immediately.