Low Sodium Crispy Fried Vegetables
Delight your taste buds with these Low Sodium Crispy Fried Vegetables—a crave-worthy snack or side dish that's big on flavor yet gentle on sodium! Featuring a vibrant mix of broccoli, cauliflower, carrots, and zucchini, this recipe transforms humble vegetables into golden, crunchy morsels, thanks to a light chickpea and rice flour batter spiced with garlic powder, smoked paprika, turmeric, and a hint of heat from cayenne pepper. The secret to the perfect crunch? Cold sparkling water and hot oil at just the right temperature! These crispy bites are perfect for anyone looking to enjoy indulgent fried foods without compromising on health-conscious choices. Serve them fresh and hot with your favorite low-sodium dipping sauce for a satisfying treat that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 2 medium Carrots
- 1 medium Zucchini
- 1 cup Chickpea flour (besan)
- 0.5 cup Rice flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Turmeric powder
- 1.5 cups Cold sparkling water
- 4 cups Oil for frying (canola or vegetable oil)
Instructions
Wash and prepare the vegetables: cut broccoli and cauliflower into bite-sized florets, slice carrots and zucchini into thin sticks.
In a large bowl, combine chickpea flour and rice flour with garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and turmeric powder.
Slowly add cold sparkling water to the flour mixture, whisking continuously until you have a smooth batter with no lumps. The batter should have the consistency of pancake batter.
Heat the oil in a large, deep pot or a deep fryer to 350°F (175°C).
Dip each vegetable piece into the batter, ensuring it is well coated. Let any excess batter drip off before frying.
Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes or until golden brown and crispy.
Remove the fried vegetables using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Serve immediately for the best crunch, optionally with a low-sodium dipping sauce or salsa.
Nutrition Facts
Calories |
9137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 957.4 g | 1227% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2158 mg | 94% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 39.9 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2733 mg | 58% | |
*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.
