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Crispy Fried Vegetables

Crispy-Fried-Vegetables

Crispy Fried Vegetables is a popular Chinese or rather Indo-Chinese recipe which figures on top of almost every restaurant menu. Since it is juicy, loaded with sauces, spicy and bursting with flavours, it is an instant hit with both kids and adults. Crispy Fried Vegetables are basically batter fried veggies sauteed with sauces commonly used in Chinese recipes. Crispy Fried Vegetables are served as starters not just in Chinese restaurants but are also a favourite in weddings and parties. Vegetables like baby corn, broccoli, carrot and mushrooms are used in this delightful and easy recipe. You can also pack this amazing snack in the lunch box of your kids or take them in pot-luck. The only thing is that they should be served immediately, or else they turn soggy. To ensure that they remain crunchy for longer duration, add some rice flour to the batter and air-cool them and pack them in aluminium sheet among absorbent paper so that they remain crunchy even after they turn cold. You can also double fry them for a better taste.

Ingredient:
1/2 cup baby corn
1/3 cup chopped carrot
1/3 cup corn flour
2 salt as required
1/2 cup chopped mushroom
2 pinches black pepper
1/2 cup chopped broccoli
1 teaspoon crushed to paste garlic
1 teaspoon soy sauce
1 cup refined oil
1/4 cup rice flour
1/2 teaspoon ginger paste
For Garnishing
1 handful chopped spring onions

For The Main Dish:
1/4 cup chopped onion
1/3 cup all purpose flour
1 teaspoon chopped celery

Procedure:
Step 1
In a large bowl, mix together corn flour, all purpose flour and rice flour. Add water, salt, pepper and mix properly. Make a batter of thick consistency. Add ginger and garlic paste and mix well.

Step 2
Now add all the chopped vegetables to the batter and gently mix. You can add more water and flour if the need be. Don’t forget to adjust salt and pepper accordingly.

Step 3
Take a pan and add oil in it. Heat it over moderate flame. Drop spoonfuls of coated vegetables and fry them until golden brown.

Step 4
Once the vegetables turn golden brown from each side, remove and drain the excess oil. Transfer the fried crispy vegetables in a serving plate and garnish with chopped spring onions. Serve hot with ketchup.