If you're looking for something a bit different or, like me, you don't fancy store bought don't-know-what's-in-it fritters then this recipe is for you.
It's relatively easy to make and doesn't take ages. Once the ingredients are prepared it's a case of shaping and cooking.
I served these with my Honey Yogurt Tahini Dip and found the combination to be a classic middle eastern, Asian mix - it totally worked!
You can make the dip any time, it will last in the fridge for around a week. Likewise once the fritter mix is made it will last around the same time. I wouldn't recommend freezing as they will most likely break up on defrosting.
In terms of cooking - I shallow fried but you could just use a dash of oil if you'd prefer. The key is to make the outside crispy while the inside stays light and fluffy so make sure that however much oil you use is hot enough - not cold or too hot! I wouldn't recommend baking unless the mix is pretty course. If the mix is fine (wet) they will spread and stay soggy.
So, enjoy, and if you can find a bottle of Verdejo to go with them they will taste even better!