Deep Fried Vegetables
Crispy, golden, and irresistibly flavorful, this Deep Fried Vegetables recipe transforms an array of fresh veggies into a crunchy delight that’s perfect for snacking or as a crowd-pleasing appetizer. Featuring a light and airy batter made with all-purpose flour, cornstarch, and cold sparkling water, each bite is seasoned to perfection with garlic powder, paprika, and a touch of black pepper. Frying the vegetables in small batches ensures a perfectly crisp texture without greasiness. Serve these golden morsels hot with your favorite dipping sauces like ranch, aioli, or sweet chili sauce for a restaurant-quality experience at home. This quick and easy recipe is ready in just 35 minutes and is an excellent way to enjoy a medley of vibrant vegetables in the most delicious way possible!
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Recipe Information
Ingredients
- 500 grams Assorted vegetables (e.g. broccoli, cauliflower, zucchini, bell peppers, carrots)
- 100 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 250 milliliters Cold sparkling water
- 1 liter Vegetable oil (for frying)
Instructions
Wash and prepare the vegetables by cutting them into bite-sized pieces. Pat them dry with a paper towel to remove excess moisture.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, salt, and ground black pepper. Whisk the dry ingredients together until evenly blended.
Gradually add the cold sparkling water to the dry ingredients. Whisk the mixture gently until a smooth and slightly thick batter forms. Avoid overmixing.
Heat vegetable oil in a deep frying pan or pot over medium-high heat, aiming for a temperature of 180°C (350°F). Use a thermometer if possible to ensure the oil is at the right temperature.
Dip each piece of vegetable into the batter, ensuring it is fully coated. Gently shake off any excess batter before placing it directly into the hot oil.
Fry the vegetables in small batches to avoid overcrowding the pan. Cook each batch for 2–3 minutes, or until the batter is golden brown and crisp. Flip the vegetables halfway through cooking for even frying.
Use a slotted spoon to remove the fried vegetables from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Repeat the frying process for the remaining vegetables.
Serve the deep fried vegetables immediately with your favorite dipping sauce, such as ranch, aioli, or sweet chili sauce.
Nutrition Facts
Calories |
8626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 913.7 g | 1171% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 20.4 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1675 mg | 36% | |
*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.
