Eating In... Deep-Fried Watercress

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Deep-Fried Watercress

Who would have thought to deep-fry this delicate leaf but you will be surprised how addictive it is to eat. This racy bushel of watercress is gently tamed by a crispy dry fino.

Best paired with: Fino

Preparation & cooking time: 10 mins
serves 6–8

Ingredients

250 g cornflour
250 ml cold water
4 free range egg whites, lightly whisked
vegetable oil for deep-frying
4 bunches watercress
salt, to season

Method

In a bowl mix together with a wooden spoon the cornflour, cold water and egg whites to make a light batter.

Heat the vegetable oil in a deep-fat fryer or pan until a cube of bread browns in 30 seconds.

Then simply dip the bunches of watercress into the batter and carefully drop into the hot oil, in batches, for 30 seconds or until crisp. Remove and drain on kitchen paper. Season with salt and serve.