CHICKPEA BATTER-FRIED VEGETABLES
I learned this wonderful chickpea batter for fried vegetables from the cookbook author and teacher John Ash, who demonstrated his version of it recently at the 2010 World of Healthy Flavors conference at the Culinary Institute of America in California's Napa Valley. It is based on a popular Indian snack called pakora. I much prefer the nutty, crisp chickpea flour coating to other flour-based batters, and those who cannot tolerate wheat will be very happy with it. You can find chickpea flour in Mediterranean markets and Indian markets.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 50m
Yield Serves six
Number Of Ingredients 11
Steps:
- Sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the water. If the batter is stiff, add more water. Allow the batter to rest for 30 minutes.
- Steam the broccoli florets and stems for four minutes until just tender. Refresh with cold water, and pat dry.
- Heat 3 or 4 inches of canola oil in a wok, frying pan or deep fryer to between 360 degrees and 375 degrees. It's important that the oil be hot enough that the vegetables will cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches. Whisk the batter, which will have separated. Working in batches so that you don't crowd the pan, dip the vegetables in the batter to coat thoroughly, and carefully place in the hot oil. It should take less than two minutes to achieve a golden brown crust. Carefully remove from the oil using a deep-fry skimmer, tongs or a spider, and drain on paper towels, then transfer to a baking sheet. Keep warm in a 200-degree oven while you continue to cook the remaining vegetables. Serve once all the vegetables have been cooked.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 27 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 352 milligrams, Sugar 6 grams, TransFat 0 grams
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Ethan Mehner
[email protected]This recipe is easy to follow and the results are delicious.
MUHAMMAD SHAHID
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, carrots, and broccoli that I needed to use up, and this dish was the perfect way to do it.
sagor J.r
[email protected]I'm always looking for new ways to cook vegetables, and this recipe is a winner.
rita pruitt
[email protected]This dish is a great way to sneak some extra veggies into your diet.
Cjay7 Dutton
[email protected]I'm so glad I tried this recipe. It's a great way to make vegetables more exciting.
Bilal Autos
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
S.M.Rubel Ahmed
[email protected]I would definitely recommend this recipe to anyone who loves fried vegetables or is looking for a new way to cook them.
Rickie Sheppard
[email protected]This dish is a great appetizer or side dish. It's also a great way to get your kids to eat their vegetables.
la
[email protected]The vegetables were cooked perfectly. They were tender and crispy, and they held their shape well.
Raja Naqqash
[email protected]I loved the flavor of the chickpea batter. It was slightly nutty and savory, and it complemented the vegetables perfectly.
Candace Williams
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, carrots, and broccoli that I needed to use up, and this dish was the perfect way to do it.
kristine gawan
[email protected]I'm not usually a fan of fried food, but this dish was surprisingly light and delicious. The chickpea batter was a great way to add some extra protein and fiber to the vegetables.
Talha Arshad
[email protected]This chickpea batter fried vegetable recipe is a keeper! The batter is light and crispy, and the vegetables are cooked to perfection. I especially loved the zucchini and carrots.