Asparagus Courgette Fritters With Fresh Tomato Ginger Chutney Recipes

GINGER-TOMATO CHUTNEY

Steps:

• Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (Chutney can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat or bring to room temperature before using.)

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

BENGALI-STYLE TOMATO CHUTNEY

Steps:

• Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
• A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.
• Add the raisins and cook another 10 minutes. The chutney should be thick and have a glazed appearance. Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.

ASPARAGUS FRITTERS

Steps:

• Bring a large pot of salted water to a boil. Add the asparagus spears, and cook until tender but not mushy, about 8 minutes. Drain, and rinse under cold water to cool them down. Drain and dry the spears, and cut into 1/2-inch pieces.
• Whisk together the eggs, grated cheese, onion, bread crumbs, flour, and salt in a large bowl. Stir in the asparagus pieces.
• Heat 1/2 inch vegetable oil in a large skillet over medium heat. (The oil is ready when a drop of batter sizzles on contact.) Drop 1/4-cup rounds of the asparagus batter into the hot oil, flattening if necessary, to make flat cakes. Cook until golden on the underside, about 2 minutes, then flip, and fry until the fritters are cooked through, about 2 minutes more. Drain the fritters on paper towels, and season with salt.