- 150g plain flour
- 50g desiccated coconut
- A large pinch of sea salt
- 1 tsp turmeric
- 1/2-1 tsp chilli powder
- 250ml cold water
- 200g pea pods (400g garden peas should leave you with 200g pods)
- 1 ltr sunflower oil, for deep frying
- Coriander leaves, to garnish
1. Tip the flour into a large mixing bowl and add the desiccated coconut, a large pinch of sea salt, 1 tsp turmeric and 1/2-1 tsp chilli powder (depending on how hot you like your food). Whisk with a fork or whisk to mix. Trickle in 250ml cold water, whisking as you add the water, till you have a smooth, thick batter.
2. Pull the woody tops off the pea pods and try to pull away the strings that run down the edges of the pods with them. Alternatively, slice off the woddy tops and the edges of the pods. Add the trimmed pea pods to the batter and stir to coat them well.
3. Set your oven to its lowest temperature and line a dish with kitchen paper. Pour the oil into a medium-sized saucepan - it should be around 21/2cm deep. If you have a cooking thermometer, pop that in the pan. Warm the oil till it reaches 160°C/325°F or when a small crumb of bread dropped in sizzles and turns golden brown.
4. Carefully add small tablespoons of the batter and pea pods to the pan - don't make them too big or they will not cook all the way through. Aim for a blob of batter and 2-3 pods per spoonful. You should be able to fit 5-6 fritters in your pan. Fry for around 5-6 mins till they are a deep golden brown. Use a slotted spoon to scoop them out and place them on the kitchen paper-lined plate. Slide into the oven to keep warm. Repeat till you have fried all your pea pod fritters.
5. Serve the fritters as soon as possible, while they are still crisp and hot, garnished with coriander leaves and a sprinkle of chilli powder. Good by themselves, or serve with dishes of mango chutney or yogurt mixed with mint and toasted cumin seeds for dipping.