Recipe Buttermilk fritters with tamarind syrup : Easy, Special and Delicious

Recipe Buttermilk fritters with tamarind syrup : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Buttermilk fritters with tamarind syrup. This Recipe Buttermilk fritters with tamarind syrup : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Buttermilk fritters with tamarind syrup was necessary 45m, cook 15m and serving 25. Attention: allergies . Without having to wait long, let's just check the Recipe Buttermilk fritters with tamarind syrup

"These small, doughnut-like morsels are so addictive, especially when served with this sticky tamarind syrup. Usually found in curries and stir-fries, tamarind has a uniquely sour, yet sweet flavour that works just as well in a dessert context." - Justine Schofield

17 Ingredients

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  250g plain flour
  
  
  


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  50g caster sugar
  
  
  


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  1 1/2 tsp baking powder
  
  
  


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  1/2 tsp ground ginger
  
  
  


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  Zest of 1 lemon
  
  
  


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  250ml (1 cup) buttermilk
  
  
  


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  2 eggs, separated
  
  
  


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  Canola or vegetable oil, to deep-fry
  
  
  


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  Pinch of salt flakes
  
  
  


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  Icing sugar, to dust
  
  
  


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  Vanilla ice-cream, to serve
  
  
  


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  Handful of fresh mint leaves, to serve
  
  
  



• Tamarind syrup



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  80g caster sugar
  
  
  


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  1 tsp finely grated ginger
  
  
  


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  1 tbsp tamarind puree
  
  
  


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  Zest and juice of 1 lime
  
  
  


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  6 fresh mint leaves, finely chopped
  
  
  


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  Select all ingredients
  
  
  

6 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  Step 3
  
  
  
  
  Heat the oil in a large saucepan or deep-fryer to 180C.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  

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