INSTRUCTIONS

1. 1Finely chop the onion and parsley, grate the carrot and courgette, and combine everything in a bowl.
2. 2Slice the mushrooms into strips. Heat a drizzle of olive oil in a frying pan and sauté the mushrooms until they reduce. Add them to the bowl.
3. 3Prepare the batter — combine the flour, curry, turmeric, garlic powder, black pepper and salt. Mix well, then gradually add the sparkling water until you get a consistency that's neither too runny nor too thick (you may not need all the water).
4. 4Mix the vegetables into the batter.
5. 5Heat more olive oil in the frying pan (enough for shallow frying). Spoon in the batter — each fritter is roughly one tablespoon, but size is up to you. Cook until golden on both sides.