Enjoy these battered vegetables accompanied by a sweet and spicy sauce, ideal as a side dish or included in a snack platter. Enjoy cooking any vegetable with this crunchy mixture.
2 1/4 cups wheat flour, 450 g, sifted, for the batter mixture
3 tablespoons sugar, 45 g, for the batter mixture
1 teaspoon salt, 7 g, for the batter mixture
2 teaspoons REXAL® baking powder, 14 g
1 egg, for the batter mixture
1 1/4 cups sparkling water, 312 ml, for the mixture (you may need more mineral water, depending on various factors, such as humidity)
1 cup pumpkin, in slices
1 cup broccoli, in bunches, cooked
1 cup carrot, peeled and in medium strips
1 cup button mushrooms, clean and whole
1 cup red bell pepper, in medium strips
chives, chopped for garnish
Preparation
30 mins
8 mins
Low
For the sauce. In a bowl, mix the soy sauce with ketchup, rice vinegar, honey, and chili flakes until combined. Set aside until use.
For the batter mixture. In a bowl, mix the wheat flour with the sugar, salt, Rexal® Baking Powder, and the egg. Combine the ingredients and gradually add the mineral water while mixing vigorously with a whisk. You should obtain a slightly thick mixture.
Dip the vegetables in the bowl with the batter mixture until completely covered. Remove with a fork and fry in plenty of hot vegetable oil, stirring constantly for an even golden color. Remember to monitor the oil temperature so the vegetables don’t burn. Drain on paper towels. Set aside.
Serve on a platter, brush with the sauce you prepared, and garnish with chopped scallions.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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