Vegan Crispy Fried Vegetables
Indulge in the ultimate plant-based comfort food with this **Vegan Crispy Fried Vegetables** recipe, a vibrant medley of broccoli, cauliflower, carrots, and red bell peppers coated in a perfectly seasoned batter. Featuring a delectable blend of garlic powder, paprika, and salt, this crispy creation is made light and airy with the addition of sparkling water to the batter. Each piece is fried to golden perfection, delivering an irresistible crunch that's sure to please vegans and non-vegans alike. Quick and easy to prepare in just under an hour, it's ideal as a snack, appetizer, or side dish. Pair these crunchy bites with your favorite dipping sauce for a crowd-pleasing experience that's completely plant-based and packed with flavor. Perfect for veggie lovers and fans of guilt-free indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Broccoli florets
- 250 grams Cauliflower florets
- 2 medium Carrots
- 1 medium Red bell pepper
- 120 grams All-purpose flour
- 60 grams Cornstarch
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 300 milliliters Sparkling water
- 500 milliliters Vegetable oil (for frying)
Instructions
Wash and prepare the vegetables: cut the broccoli and cauliflower into bite-sized florets. Slice the carrots into thin rounds and the bell pepper into thin strips.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and paprika. Stir until well mixed.
Gradually add the sparkling water to the dry ingredients, whisking until you achieve a smooth, lump-free batter. The batter should be slightly thick and coat a spoon lightly.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 180°C (350°F). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
Dip the prepared vegetables into the batter, ensuring they are well coated.
Carefully add a few pieces of battered vegetables into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Use a slotted spoon to remove the fried vegetables from the oil and place them on a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining vegetables. Ensure the oil temperature is maintained and adjust as necessary.
Once all the vegetables are fried and drained, serve immediately with your favorite dipping sauce.
Nutrition Facts
Calories |
5189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.3 g | 644% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3529 mg | 153% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 18.7 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1635 mg | 35% | |
*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.
