Dairy-Free Crispy Fried Vegetables
Crunchy, golden, and entirely dairy-free, these **Dairy-Free Crispy Fried Vegetables** are the perfect indulgent treat for snack lovers or a delightful appetizer for any gathering! This recipe combines a vibrant medley of fresh veggies like cauliflower, broccoli, zucchini, carrots, and red bell peppers, all coated in a flavorful batter made from chickpea and rice flour, seasoned with a blend of aromatic spices like turmeric, cumin, and paprika. The result? Perfectly crispy vegetables with a light, airy texture and a satisfying crunch. Deep-fried to perfection, these plant-based bites are free from dairy and bursting with bold flavors. Whether served piping hot with your favorite dipping sauce or as a side dish, this 40-minute recipe is proof that comfort food can be both delicious and inclusive. Ideal for vegans and those following a dairy-free lifestyle, get ready to savor every bite of these crave-worthy, crispy veggies!
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Recipe Information
Ingredients
- 200 grams Cauliflower florets
- 200 grams Broccoli florets
- 1 large Carrot, sliced
- 1 medium Zucchini, sliced
- 1 Red bell pepper, sliced
- 150 grams Chickpea flour
- 50 grams Rice flour
- 300 ml Water
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 500 ml Oil for frying
Instructions
Begin by preparing the vegetables. Cut cauliflower and broccoli into bite-sized florets, slice the carrot and zucchini into thin rounds, and slice the red bell pepper into strips.
In a large mixing bowl, combine the chickpea flour, rice flour, baking powder, salt, black pepper, turmeric powder, cumin powder, paprika, and garlic powder.
Gradually add water to the dry ingredients, whisking constantly until you have a smooth, lump-free batter that is thick enough to coat the back of a spoon.
Heat oil in a large deep frying pan or pot to 180°C (350°F). You can use a thermometer to check the temperature.
Dip the prepared vegetables into the batter, ensuring they are fully coated.
Carefully place the coated vegetables into the hot oil, frying in batches to avoid overcrowding the pan.
Fry each batch for about 3-4 minutes or until the vegetables are golden brown and crispy.
Remove the fried vegetables using a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.
Repeat the process with remaining vegetables until all are fried.
Serve the dairy-free crispy fried vegetables immediately as a snack or side dish, accompanied by your favorite dipping sauce.
Nutrition Facts
Calories |
5261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 512.4 g | 657% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 33.5 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2932 mg | 62% | |
*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.
