2 aubergines, cut into 1cm round slices
vegetable or rapeseed oil, for deep-frying
a pinch of saffron
250ml sparkling water
a splash of malt vinegar
200g plain flour
4 tbsp Cornish honey
- Liberally sprinkle the aubergine slices with coarse sea salt and leave to stand for 20 minutes. Meanwhile, preheat the oil to 180C.
- Add the saffron to the sparkling water and leave to stand for a couple of minutes. Whisk the infused water and vinegar into the flour until smooth.
- Season with a touch of salt and freshly ground black pepper.
- Pat the aubergine slices dry with kitchen paper and lightly coat in the saffron batter. Deep-fry for 2-3 minutes, turning halfway through, then drain and season with coarse salt. Serve drizzled with Cornish honey.