80g sugar

80ml water

5g ground ginger

zest and juice 1 lime

20g tamarind puree

250g flour

50g sugar

7g baking powder

7g ground ginger

zest 1 lemon

250ml buttermilk

2 eggs, separated

oil to deep fry

serve with Greek yoghurt, mint leaves and icing sugar


1. Syrup – boil the sugar, water and ginger for 3 minutes, take off heat and whisk in the lime and tamarind

2. Fritters – mix the flour, ginger, zest, baking powder, sugar in a large bowl

3. Make a well in the centre, whisk in the buttermilk and yolks

4. Whisk the egg whites, then gently fold in to the flour mix

5. Place spoonfuls of the batter in to a deep fat fryer (180°c), cook for 5 minutes, turning every now and again

6. Drain, serve with all the other goodies

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