Mushrooms, asparagus, green and red pepper chunks, courgettes butter nut, onion, french beans, etc. Experiment and enjoy what you love. I don’t usually deep-fry veggies much but they are an awesome finger food especially when all your guests are not meat eaters.
Good news! “Water-soluble vitamins such as B-1, B-2, B-6 and C are better retained in food through frying than in boiling, steaming or stewing. Little or almost no minerals, protein and fibre are lost when you fry vegetables.
You can go wild with the dips, mayonnaise, garlic yoghurt, BBQ sauce, ketchup, tomato vinegar sauce, cocktail sauce, tartar sauce etc. Prepare your vegetables beforehand, cut and dice.
Serves: 6-8
Prep Time: 10/15 minutes
Cook Time: 10 minutes
Ready In: 20/25 minutes
Ingredients:
600g vegetables (vegetables of your choice, washed then cut and diced)
340g (1 cup) all-purpose flour
Salt to taste
1/8 teaspoon white pepper
½ teaspoon garlic powder
1/8 teaspoon paprika
½ teaspoon freshly ground rosemary
1 teaspoon sugar (optional)
1 egg, beaten
Vegetable oil for frying
Directions:
Heat the vegetable oil in a deep-frying pot (you can use a deep fryer or karai).
Combine all the dry ingredients in a bowl, then add the liquid ingredients and mix until it forms a batter.
Dip your vegetables in the batter then gently drop them into the hot oil. Fry until golden brown. Do this until all the vegetables are fried. Once browned, remove and allow to drain on a plate layered with kitchen paper.