With Chestnuts and Bacon
With mint and coriander chutney
Finely slice your spring onions at and angle and finely slice the shallots.
Put the gram flour, plain flour, spices and salt into a large bowl, and slowly whisk in the lager, until a batter forms. Stir in the spring onions and shallots.
To make the chutney, put the mint, coriander, green chilli, ginger, cumin and lemon juice into a blender. Blitz until smooth, add a splash of water if needed.
Fill a pan no more than 1/3 full with oil and heat until 180°C or until a cube of bread browns in 30 seconds.
Take a heaped tablespoon of the spring onion batter and carefully drop into the oil. Fry for 3-4 minutes, in batches, or until crisp and brown.
Drain on kitchen paper, season with sea salt and keep warm in a low oven while you fry the rest. Serve with the chutney for dipping. Enjoy!
Recipe from Olive