Indian fritters

Grate the potato and winter carrots separately in the food processor. Cut the onion into half rings as thin as possible. Dab the vegetables dry with paper towels and place in 3 separate bowls.

Mix the self-raising flour with 3 tsp salt, the cumin and the curry and paprika powder in a bowl. Beat 200 ml of water and the egg with a whisk until smooth. Distribute over the bowls. Mix the vegetables through.

Meanwhile, heat the oil in a large wok. Check with a piece of bread whether the oil is hot enough. If that is the case, then the bread starts to fizz immediately. With 2 spoons, scoop 7 piles of batter into the hot oil and fry 4 minutes. Repeat with the potato and carrot batter. Drain on kitchen paper. Tasty with grilled chicken breast.