150g gluten free flour – I use a mix from the supermarket
1 teaspoon dried yeast
1 cup warm water
1 tablespoon extra virgin olive oil
1 egg white
Mix yeast in about half the warm water, stir into flour in bowl with the oil. Add rest of water to make the consistency of thick cream. Mix well and leave in a warm place for 15-20 minutes, by then the mixture should be well risen.Whisk egg white stiffly and fold into batter just before frying.
Also needed is:
375g peas – I used defrosted frozen peas, and warmed them in the microwave for one and a half minutes.
Sunflower oil for deep frying.
Fried parsley to garnish.
Mix peas into batter mix. Heat deep fryer to 175 degrees and when oil is hot enough drop spoonfuls into oil and fry until golden brown.Put on plate with absorbent paper on. Keep warm in warming drawer as you cook other batches.
Serve with Devil Dip Sauce.