Chickpea Batter Fried Vegetables Food
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
VEGETABLE FRITTERS WITH CHICK PEA BATTER
Steps:
- Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance.
- To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping.
CRISPY VEGETABLE PAKORAS
These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.
Provided by veggigoddess
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
- Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
- Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
- Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g
DEEP FRIED VEGETABLES
We had deep fried calamari and vegetables at a restaurant and my Wife LOVED it, so when we got home, I experimented for a few hours, and this is what I came up with. It can be used as a base batter recipe for deep fried calamari and vegetables, shrimp alone or with veggies, chicken, broccoli, you name it. It's versatile and delicious! I'm writing it as though it's for just veggies. The ingredients listed is enough for 1-1 1/2 pounds of meat, veggies, or a combination of both. Substitute principle ingredient as you wish.
Provided by Pagan
Categories Vegetable
Time 13m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
- Mix the dry ingredients together in a bowl, add liquids, and carefully stir together.
- Dip veggies into batter and drop into hot oil, cooking until golden brown.
- Remove and allow to drain over paper towel-covered plate, then serve while hot.
- The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.
Nutrition Facts : Calories 760.6, Fat 75.2, SaturatedFat 10.6, Cholesterol 40.9, Sodium 225.9, Carbohydrate 18.9, Fiber 0.7, Sugar 0.9, Protein 4.6
PAKORAS - SPICY BATTER-DIPPED FRIED VEGGIES
Shandana, a friend from Pakistan, made these for me while in grad school... and I tried them out on my DD... who loved them as much as I did! You can use any vegetable you like... I tried quiet a few and liked them all! Makes a nice light meal too! (Similar to tempura)
Provided by Impera_Magna
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dry ingredients together in bowl.
- Add water and mix until batter is consistency of pancake batter.
- Let batter sit for 10 to 15 minutes while you cut up vegetables (thinly sliced or julienned vegetables: carrots, potato, eggplant, onion, tomato, green pepper, mushrooms, or whatever you'd like to try).
- Dip veggies in batter and fry until browned.
- Also, you can chop up vegetables and mix them into the batter; fry by dropping spoonfuls in hot oil.
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