Battered sprout and spring onion fritters with sweet and sour sauce
- Recipe by Marta Navarrini -
Ingredients for the pancakes
2 spring onions 1 carrot 150g moyashi sprouts 70g of type 1 flour 50g chestnut flour 150g soy beverage 5g chemical yeast salt seed oil for frying
Ingredients for the sweet and sour sauce
200g tomato puree 30g brown sugar 45g apple cider vinegar 50g water 1 tablespoon cornstarch 2 tbsp tamari or soy sauce 1 fresh chili pepper of medium hotness
For the pancakes
1.Wash and clean the vegetables. Chop the spring onions and grate the carrots.
2.Create the batter by combining the two flours, soy drink, salt and baking powder in a bowl.
3.Add all the vegetables and mix everything together.
4.Gently pour spoonfuls of batter into 175° oil for frying.
5.Once nice and golden brown drain on paper towels and salt lightly.
For the sweet-and-sour sauce
6.Pour all ingredients into a small saucepan and blend with an immersion blender
7.Simmer until the sauce has shrunk the tomato puree well.
8.Season with salt and allow to cool.
To finish the dish
Serve the pancakes on a bed of arugula and a few fresh soybean sprouts with the sauce on the side.