Gluten-Free Crispy Fried Vegetables
Elevate your snack game with this delightful recipe for Gluten-Free Crispy Fried Vegetables! Packed with vibrant zucchini, carrots, red bell peppers, and tender broccoli florets, this dish brings a healthy twist to indulgent comfort food. The vegetables are coated in a spiced chickpea and rice flour batter infused with turmeric and cayenne for a burst of flavor, then fried to golden perfection for an irresistibly crispy texture. This gluten-free recipe is perfect for those seeking allergy-friendly appetizers or party snacks without compromising on taste. Ready in under 40 minutes, it's a quick and easy way to prepare a satisfying treat for family gatherings or casual weeknight dinners. Serve these crunchy bites with your favorite dipping sauce for a crowd-pleasing snack that’s sure to impress!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 large Carrot
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 1 cup Chickpea flour
- 1 cup Rice flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper
- 1.5 cups Cold water
- 3 cups Vegetable oil
Instructions
Prepare the vegetables by cutting the zucchini into thin slices, the carrot into strips, the red bell pepper into slices, and separating the broccoli into bite-sized florets.
In a large mixing bowl, combine chickpea flour, rice flour, baking powder, salt, ground black pepper, turmeric powder, and cayenne pepper.
Gradually add cold water to the dry ingredients, whisking as you pour, until you achieve a smooth batter consistency. The batter should be thick enough to coat the back of a spoon.
Heat the vegetable oil in a large frying pan or deep fryer to 350°F (175°C). To test the readiness of the oil, drop a bit of batter into the oil; if it bubbles and rises to the surface, the oil is ready.
Working in batches, dip the prepared vegetables into the batter, ensuring they are fully coated.
Carefully place the coated vegetables into the hot oil, ensuring not to overcrowd the pan.
Fry each batch for 3-4 minutes or until golden brown and crispy, turning halfway through for even cooking.
Use a slotted spoon to remove the fried vegetables from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the gluten-free crispy fried vegetables immediately with your choice of dipping sauce.
Nutrition Facts
Calories |
6622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 638.4 g | 818% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 403.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 239.5 g | 87% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 36.0 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2066 mg | 44% | |
*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.
