CHICKPEA BATTER-FRIED VEGETABLES
I learned this wonderful chickpea batter for fried vegetables from the cookbook author and teacher John Ash, who demonstrated his version of it recently at the 2010 World of Healthy Flavors conference at the Culinary Institute of America in California's Napa Valley. It is based on a popular Indian snack called pakora. I much prefer the nutty, crisp chickpea flour coating to other flour-based batters, and those who cannot tolerate wheat will be very happy with it. You can find chickpea flour in Mediterranean markets and Indian markets.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 50m
Yield Serves six
Number Of Ingredients 11
Steps:
- Sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the water. If the batter is stiff, add more water. Allow the batter to rest for 30 minutes.
- Steam the broccoli florets and stems for four minutes until just tender. Refresh with cold water, and pat dry.
- Heat 3 or 4 inches of canola oil in a wok, frying pan or deep fryer to between 360 degrees and 375 degrees. It's important that the oil be hot enough that the vegetables will cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches. Whisk the batter, which will have separated. Working in batches so that you don't crowd the pan, dip the vegetables in the batter to coat thoroughly, and carefully place in the hot oil. It should take less than two minutes to achieve a golden brown crust. Carefully remove from the oil using a deep-fry skimmer, tongs or a spider, and drain on paper towels, then transfer to a baking sheet. Keep warm in a 200-degree oven while you continue to cook the remaining vegetables. Serve once all the vegetables have been cooked.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 27 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 352 milligrams, Sugar 6 grams, TransFat 0 grams
BEER BATTERED FRIED VEGETABLES
My family really likes these fried vegetables for a change of pace, especially when it's near fair time. You can use any type of dipping sauce that you enjoy with these vegetables.
Provided by N-STAR
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
- Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
- Heat oil to 375 degrees F (190 degrees C).
- Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,
Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.4 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 53.9 mg, Sugar 4.3 g
VEGETABLE FRITTERS WITH CHICK PEA BATTER
Steps:
- Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance.
- To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping.
CRISPY VEGETABLE PAKORAS
These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.
Provided by veggigoddess
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
- Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
- Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
- Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g
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