Crispy Vegetables
Elevate your snack game with this irresistible recipe for Crispy Vegetables! Featuring a medley of fresh carrots, broccoli florets, zucchini, and red bell peppers, each piece is delicately coated in a light, flavorful batter made with all-purpose flour, cornstarch, and a hint of garlic powder and paprika for a subtle kick. The secret to their perfect crunch? Cold sparkling water in the batter and frying them to golden perfection in hot oil. Ready in just 35 minutes, these crispy delights are ideal as an appetizer, side dish, or party snack. Pair them with your favorite dipping sauces like sweet chili, ranch, or aioli for a crowd-pleasing treat that’s both satisfying and bursting with vibrant flavors. Perfect for veggie lovers and indulgent snackers alike!
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Recipe Information
Ingredients
- 2 medium Carrot
- 2 cups Broccoli florets
- 1 medium Zucchini
- 1 large Red bell pepper
- 1.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1.25 cups Cold sparkling water
- 4 cups Vegetable oil
Instructions
Wash all the vegetables thoroughly and pat them dry with a clean kitchen towel.
Peel the carrot and slice it into thin sticks. Cut the broccoli florets into bite-sized pieces. Slice the zucchini into thin rounds and cut the red bell pepper into strips.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.
Gradually pour in the cold sparkling water while whisking the mixture. Keep whisking until the batter is smooth and has a slightly thick consistency. Adjust with a little more water or flour if needed.
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accurate results.
Dip each vegetable piece into the batter, ensuring it is fully coated, and gently shake off any excess batter.
Carefully lower the battered vegetables into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes or until golden brown and crispy.
Using a slotted spoon, transfer the fried vegetables to a plate lined with paper towels to drain excess oil.
Repeat with the remaining vegetables until all are cooked.
Serve the crispy vegetables immediately with your favorite dipping sauce, such as sweet chili sauce, ranch dressing, or aioli.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 418 mg | 9% | |
*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.
