Vegetable Spiral Sticks
Crispy, golden, and bursting with vibrant flavors, Vegetable Spiral Sticks are the ultimate snack or appetizer that will satisfy all your crunchy cravings! This creative recipe transforms zucchini, carrots, and sweet potato into irresistible, spiralized veggie delights, lightly battered with a seasoned mix of flour, cornstarch, garlic powder, and paprika for a perfectly crispy coating. The secret ingredient? Sparkling water, which makes the batter extra light and airy. These sharable veggie sticks are deep-fried to perfection in just minutes and pair beautifully with your favorite dipping sauces, like zesty marinara or creamy ranch. Easy to make and ready in just 35 minutes, this crowd-pleaser is perfect for parties, snack time, or a fun way to sneak more veggies into your day. Garnish with parsley for a fresh touch and serve them hot for maximum crunch!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 large carrots
- 1 medium sweet potato
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 cup sparkling water
- 2 cups vegetable oil
- 2 tablespoons parsley (optional, for garnish)
Instructions
Wash and peel the carrots and sweet potato. Leave the zucchini unpeeled for added texture.
Using a spiralizer, create long, thin vegetable spirals from the zucchini, carrots, and sweet potato. If you don’t have a spiralizer, use a julienne peeler to make thin strips.
Place the vegetable spirals in a large bowl and gently pat them dry using paper towels to remove excess moisture.
In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, black pepper, and salt.
Gradually whisk in the sparkling water until the batter is smooth and has reached a pancake-like consistency. Add more water if needed.
Heat the vegetable oil in a deep pan or skillet over medium-high heat until it reaches 350°F (175°C). You can test with a small drop of batter—if it sizzles, the oil is ready.
Dip a handful of vegetable spirals into the batter, making sure they are evenly coated.
Carefully place the battered vegetables into the hot oil. Fry in small batches to avoid overcrowding the pan.
Cook for 2-3 minutes, turning occasionally, until the vegetable sticks are golden and crispy. Use a slotted spoon to remove them from the oil.
Transfer the fried vegetable sticks to a plate lined with paper towels to drain any excess oil.
Repeat the frying process until all the vegetable spirals are cooked.
Optional: Sprinkle chopped parsley over the vegetable sticks for added garnish and flavor.
Serve immediately with your favorite dipping sauces, such as marinara, aioli, or ranch dressing.
Nutrition Facts
Calories |
4441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 426.7 g | 547% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 270.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 6452 mg | 281% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 41.7 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1827 mg | 39% | |
*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.
