RECIPE :: Yoghurt fritters in a rose and rhubarb syrup

Yet again I find myself praising the Indians highly for their amazing grasp of vegetarian food. This is traditionally made with significantly less flour and more yoghurt and milk, but to make it this way you need to fry it at three different temperatures resulting in a more impressive fritter. But to make this recipe easier it brakes from tradition to satisfy our western need for easier food whilst still tasting damn good.

Ingredients
Fritters
175g of flour,
1tsp of baking powder,
150ml of yoghurt,
150ml of milk and
enough oil for deep frying.

Syrup
1 stick of rhubarb (peeled and finely chopped),
1 orange,
400ml of water,
200g of sugar and
1tbsp of rose water.

Method
1) To make the fritters; thoroughly combine the flour, baking powder, yoghurt and milk together.
2) Heat the oil until hot.
3) Place a tablespoon of the fritter batter into the oil and fry until golden brown. Remove and place onto a piece of kitchen paper to drain the excess oil.
4) To make the syrup; fry the rhubarb for a few minutes or until softened.
5) Combine the zest and juice of the orange, the water and the sugar to the rhubarb and bring to the boil. Lower the heat and simmer for 10 minutes. Add the rose water and remove from the heat.
6) To finish; add the fritters to the syrup and store for at least 30 minutes before eating them. They can be stored for 24 hours before the fritters start getting to soft.