Soy-Free Crispy Fried Vegetables
Delight in the irresistible crunch of this soy-free crispy fried vegetables recipe, perfect for snack lovers and veggie enthusiasts alike! Featuring a vibrant mix of zucchini, carrot, red bell pepper, and cauliflower florets, these vegetables are coated in a spiced chickpea flour batter infused with paprika, garlic powder, and onion powder for a bold burst of flavor. The batter is entirely soy-free, ensuring it's suitable for a variety of dietary preferences. Fried to golden perfection in vegetable oil, these crispy bites offer a satisfying texture and a gorgeous golden hue. Ready in just 40 minutes, this recipe is ideal for party appetizers or a fun side dish. Serve them piping hot with your favorite dipping sauce for a crowd-pleasing treat that'll have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 large Carrot
- 1 medium Red Bell Pepper
- 2 cups Cauliflower Florets
- 1 cup Chickpea Flour
- 3 tablespoons Cornstarch
- 1 teaspoon Baking Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground Black Pepper
- 1 cup Water
- 2 cups Vegetable Oil
Instructions
Wash all the vegetables thoroughly. Slice the zucchini and carrot into thin strips. Dice the red bell pepper into chunks and break the cauliflower into small florets.
In a mixing bowl, combine chickpea flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and ground black pepper. Mix until well combined.
Slowly add water to the flour mixture, whisking continuously to form a smooth, thick batter. Adjust the consistency if needed by adding a little more water or chickpea flour.
Heat the vegetable oil in a large, deep skillet or pan over medium-high heat to 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, it's ready.
Dip each vegetable piece into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
Carefully place the coated vegetables into the hot oil, frying a few pieces at a time to avoid overcrowding. Fry for 3-4 minutes or until golden and crispy, turning once for even cooking.
Use a slotted spoon to remove the crispy vegetables from the oil, placing them on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining vegetables, adjusting the heat as needed to maintain a steady fry.
Serve the soy-free crispy fried vegetables hot, with your choice of dipping sauce, if desired.
Nutrition Facts
Calories |
4376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.2 g | 549% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 268.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4878 mg | 212% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 38.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2659 mg | 57% | |
*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.
