Tapas Fried Dough Balls With Fiery Salsa

Crunchy fried dough balls served with hot salsa a Tapas favorite, based on a recipe from "Spanish Tapas" by Silvana Franco. I think I could happily live on Tapas.

• Ready In: 35 mins
• Serves: 10
• Yields: 40 balls

Ingredients

• 450  g white flour
• 5  ml  easy-blend dried yeast
• 5  ml salt
• 30  ml  chopped fresh parsley
• 2  garlic cloves, finely chopped
• 30  ml olive oil
•  vegetable oil (for frying)

• for the salsa

• 6  hot red chili peppers, seeded and rough chopped
• 1  onion, rough chopped
• 2  garlic cloves, quartered
• 1  inch gingerroot, rough chopped
• 450  g tomatoes, rough chopped
• 30  ml olive oil
• 1  pinch sugar
•  salt & freshly ground black pepper

Directions

1. Sift flour into a bowl. Stir in yeast and salt and make a well in the centre.
2. Add parsley, garlic, olive oil and enough warm water to make a firm dough.
3. Turn out on lightly floured surface; knead about 10 minutes or until dough is smooth and elastic.
4. Rub dough with a little of the oil, place into a clean bowl,cover with cling film and allow to sit 1 hour or until doubled.
5. Meanwhile to make the salsa, combine chilies, onion, garlic and ginger in a food processor and blitz until finely chopped.
6. Add tomatoes and olive oil,process until smooth.
7. Sieve the mixture into a saucepan.Add sugar, salt and pepper to your taste preference and allow to gently simmer 15 minutes.
8. DO NOT BRING SALSA TO THE BOIL.
9. Roll the dough into approximately 40 balls. Shallow fry in hot oil 4-5 minutes each until golden and crisp.
10. Drain on kitchen roll and serve immediately with a bowl of fiery salsa.