- 3 cups Bambara nuts, Cooked till soft
- 1 medium sized Onion, Diced very finely
- 2 Spring Onion, Sliced finely
- 1 Red Bell Pepper, Seeds removed and diced
- 2 Red Chili, Seeds removed and finely shredded
- 1 Large Zucchini (Baby Marrow), Cut into match sticks
- 3 tablespoons Fresh corriander, roughly chopped
- ½ cup Flour
- 3 Eggs, Separated
- Cracked black pepper
- Oil, for frying
1. Place the cooked bambara nuts in a food processor and pulse until broken down in large chunks. Transfer to a large mixing bowl.
2. Add the chopped vegetables and herbs to the nuts and season. Add the flour and egg yolks. Mix through. Beat the egg whites until stiff and fold through the bean and vegetable mixture.
3. Heat oil in a large frying pan over medium heat until very hot. Add a large spoonful of the fitter mixture to the hot oil and fry till golden brown on one side, then flip the fitter and cook the other side till golden brown. Place on absorbent kitchen paper to drain. Continue until all the fitters are cooked. Make sure not to over-crowd the pan with too many fitters at a time. Three should be enough. Make sure the oil comes back up to heat between batches of fritters. If the oil starts to scorch, remove the pan from the heat and pour out the oil. Start with fresh oil that you bring up to temperature before adding a new batch of fritters. Serve hot with a dipping sauce made from yogurt, fresh chopped chilies and coriander, and lemon juice. The fritters should be served hot and immediately after cooking to ensure they remain crisp.