Morito by Samantha Clark & Samuel Clark

Author:Samantha Clark & Samuel Clark [Clark, Samantha & Clark, Samuel]
Language: eng
Format: epub
ISBN: 9781448117581
Google: -rRnAwAAQBAJ
Publisher: Random House
Published: 2014-04-30T18:30:00+00:00

BATTER

4 tablespoons cornflour

2 tablespoons plain flour

1 teaspoon baking powder

100ml water

Place all the dry ingredients for the batter in a bowl. Make a well in the centre and slowly pour in the water, smoothing out any lumps with your fingertips. Keep on adding water until the batter is the consistency of single cream. Cover the bowl and chill in the fridge for at least 20 minutes.

Meanwhile, using a potato peeler, take alternate strips of peel off the cucumbers so they become stripy. Now slice the cucumbers in half lengthways, then into 1cm-thick slices at an angle to produce elongated half-moons. Toss the cucumber with ½ teaspoon of salt and 1 tablespoon of the chopped dill, then cover and put in the fridge.

To make the dill yoghurt, mix the remaining dill with the garlic, green chillies, yoghurt and lemon juice, and season with salt and pepper.

Heat the oil in a large frying pan. Dip each piece of cucumber in the batter, allow the excess to drip back into the bowl, and carefully place the cucumber in the hot oil (cook in batches, if necessary). When they are crisp on one side, turn over to finish cooking. They should be golden and slightly puffed up. Lift them out with a slotted spoon and place on kitchen paper to absorb any excess oil. Transfer to a plate, strew with the extra sprigs of dill and the dill yoghurt on the side, sprinkled with the red chilli and black onion seeds. Eat as soon as possible, while still crisp and hot.

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