Closed Cup mushrooms
Sprigs of PSB
Peppers
Par-boiled potatoes
Other veg of your choosing! (chop all the above veg into bit sized cubes / pieces)
Batter:
100g plain flour
½ teaspoon salt
1 tablespoon corn oil
¼ pint water
2 egg whites
This recipe is best served using a fondue set at the table.
Ensure the veg is in small pieces and free of excess water.
Make the batter by missing the flour and salt with the oil and water, and beat until smooth. Whisk the egg whites until stiff and fold into the batter just before required.
Fill a fondue pan about half full of oil and heat.
Secure a piece of veg on a long fondue fork and dip into the batter, ensuring that the veg is completely covered.
Then submerge in the oil until the batter is golden brown.
Serve with Cornish Chilli Hummingbird Sweet Chilli Dipping Sauce.
