Fried Vegetables Batter
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Fried vegetables batter

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20min · 20 servings Ingredients • Vegetables: • 1 large red capsicum (bell peppers), sliced into 1cm thick strips • 1 eggplant, sliced 5mm in round slices 4 small zucchinis, sliced 5mm lengthways PLUS choose one from the following 8 zucchini flowers or 8 button mushrooms (sliced in half) or 16 round or flat green beans Total slices of vegetables: 50+ pieces Tempura Batter: • 150g (1 cup) gluten-free self-raising flour • 80g (½ cup) white rice flour • 400ml (1 ½ cups) ice-cold water • 1 jumbo egg (70g) from the fridge (not at room temperature ) 1 teaspoon sea salt Cooking oil (sunflower oil, light avocado oil or olive oil) Dips to serve alongside: • Tsatsiki Dip (tap to view recipe) • Aioli Dip Chipotle Dip INSTRUCTIONS 1. Prepare the tempura batter. Add self-raisi
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Veggies 1 bunch asparagus, halved Handful of green beans, trimmed 1 sweet potato, thinly sliced 1 small wedge pumpkin, thinly sliced 1 oyster mushroom, thinly sliced 1 carrot, thinly sliced Batter 1/2 cup plain flour 1/3 cup cornstarch 1/4 tsp baking powder 1/2 tsp salt 1/4 tsp white pepper 1/4 tsp ground chilli 3/4 cup cold sparkling/soda water Oil, for frying Method: 1. Prepare all your vegetables and set aside. 2. Heat up the oil over medium high heat in a pot or deep pan. In the meantime, add your flour, cornstarch, baking powder, salt, pepper and chilli into a bowl. Whisk to combine. Gradually pour in your sparkling water and whisk until smooth. It should be the consistency of a runny pancake batter. By @thrivingonplants
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This is such a fun little party snack, and a great way to use your beet greens! Fresh beet greens are washed (this is important!) and then I dip them in a quick tempura batter and fry them into perfectly crisp chips. Use the beets themselves to make a delicious purée and you have an amazing plant-based appetizer, snack or just delicious plate of (fried) greens!
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45min · 4 servings Ingredients: For the Beer Battered Shisitos with Garlic Aioli: • 24 shisito peppers For the Batter: • 2 cups chickpea flour • 3 tablespoons cornstarch • 1 1/2 teaspoons salt • 1 1/2 teaspoons baking powder • 1 teaspoon cayenne • 1 cup light beer • 1/2 cup water For the Aioli: • 1/2 cup garlic aioli (or mayo) • 2 tablespoons cumin • 2 tablespoons lime • 1 teaspoon salt Instructions: For the Beer Battered Shisitos with Garlic Aioli: • In a medium mixing bowl, sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the beer. If the batter is stiff, add more beer. Allow the batter to rest for 30 minutes. • In a cast-iron pan, heat 3 to 4 inches of canola oil to 360 to 375 degrees. (It’s important that the oil be hot enou
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