Allegra McEvedy's bok choy fritters recipe

Allegra McEvedy
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This dish is basically a cousin of the onion bhaji but to me it tastes much fresher and more interesting. Less greasy too. You can put as much chilli as you want. I quite like a bit of heat and because these are kind of frittery fried things it's quite nice to have something to cut through it a bit like sharpness and fire.

Ingredients

For the batter

75 g plain flour
200 g plain yoghurt
0.5 tsp turmeric
0.5 tsp ground coriander
0.5 tsp salt

For the dip

2 tbsp tamarind paste or syrup
0.5 tsp fish sauce
1 shallot
1 handful fresh coriander leaves
0.5 juice of a lime
1 large green chilli

For the fritter

1 l groundnut oil
250 g bok choy

Details

Cuisine: Burmese
Recipe Type: Starter
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 5 mins
Serves: 4

Step-by-step

Add all of the batter ingredients into a bowl and whisk together adding a small amount of warm water if the mixture is too thick.
Finely chop the chilli, shallot and coriander and mix together with the rest of the dip ingredients.
Chop the Bok Choy into wide ribbons, place them into the batter mix and stir them well so that the batter becomes like a sticky binding.
Add the oil into a saucepan and allow to come up to temperature. Test the heat by adding a small piece of fritter into the oil, if it fizzles and floats then the oil is hot enough to begin cooking.
Place clumps of the Bok Choy into the hot oil, fry for 4-5 minutes or until golden brown and then drain on kitchen paper.
Season with salt and serve with the dip.