Crispy Fried Vegetables
Get ready to elevate your snack game with these irresistibly *Crispy Fried Vegetables*! Perfectly seasoned and coated in a light, tempura-style batter made with all-purpose flour, cornstarch, and a secret twist of cold sparkling water, these golden bites are fried to crispy perfection. A vibrant mix of carrots, broccoli, cauliflower, red bell peppers, and zucchini ensures each piece is bursting with flavor and texture. The addition of garlic powder, paprika, and black pepper in the batter brings a subtle depth of seasoning that pairs beautifully with your favorite dipping sauce. Quick to prepare in just 30 minutes, this crowd-pleasing recipe delivers a delightful crunch in every bite—ideal as an appetizer, side dish, or party snack! Turn veggie skeptics into fans with one taste of these crispy, golden treats!
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Recipe Information
Ingredients
- 1 medium, sliced Carrot
- 1 cup, florets Broccoli
- 1 cup, florets Cauliflower
- 1 medium, sliced Red bell pepper
- 1 small, sliced Zucchini
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 1 cup Cold sparkling water
- 2 cups Vegetable oil
Instructions
Start by preparing the vegetables. Slice the carrots, red bell pepper, and zucchini into evenly-sized pieces. Cut the broccoli and cauliflower into small florets, ensuring they are all approximately the same size for even cooking.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. Mix well to ensure all the dry ingredients are evenly distributed.
Gradually add the cold sparkling water to the dry ingredients, whisking continuously until a smooth, lump-free batter forms. The batter should be thick enough to coat the back of a spoon but not so thick that it forms a clump on the vegetables.
In a deep pan or pot, heat the vegetable oil over medium-high heat until it reaches around 350°F (175°C). A small piece of vegetable or batter should sizzle and float to the top quickly when tested.
Once the oil is hot, begin coating the prepared vegetables in the batter. Allow any excess batter to drip off, then carefully lower each vegetable piece into the hot oil. Avoid overcrowding the pan; fry in batches if necessary.
Fry the vegetables for about 3-4 minutes or until they are golden brown and crispy, flipping halfway through if necessary for even cooking. Once fried, use a slotted spoon to remove the vegetables and place them on a paper towel-lined plate to drain any excess oil.
Serve the fried vegetables immediately, garnished with a sprinkle of additional salt or fresh herbs if desired, alongside your favorite dipping sauce.
Nutrition Facts
Calories |
4311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.4 g | 540% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 269.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 22.4 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
