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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Nonkululeko Luvuno
[email protected]I made these vegetables for a potluck and they were a big hit! Everyone loved them, even the people who don't usually like vegetables.
mitchelle pinnock-troupe
[email protected]These vegetables were a great way to get my kids to eat their vegetables. They loved the crispy batter and the fun shapes of the vegetables.
Sumayya Akter
[email protected]I'm not a vegetarian, but I really enjoyed these vegetables. They were so flavorful and satisfying.
Mario
[email protected]These vegetables were a great way to use up some leftover vegetables. They were also a healthier alternative to traditional fried vegetables.
Lucy Kibicho
[email protected]The recipe was easy to follow and the vegetables turned out great! I will definitely be making this again.
Ramlah Umar
[email protected]I followed the recipe exactly and the vegetables were still undercooked. I had to cook them for an extra 5 minutes.
Mr Skyler
[email protected]The batter was a little too thick for my taste, but the vegetables were still delicious.
Shazad sahab
[email protected]Yum!
Saief Jaklouti
[email protected]These vegetables were so easy to make and they turned out so well! I will definitely be making them again.
Isaac Antwi
[email protected]I made these vegetables for a potluck and they were a big hit! Everyone loved them, even the people who don't usually like vegetables.
Jeff Williams
[email protected]These vegetables were a great way to get my kids to eat their veggies. They loved the crispy batter and the fun shapes of the vegetables.
Amanya Rebecca
[email protected]I'm not usually a fan of fried food, but these vegetables were so good I couldn't stop eating them! The batter was flavorful and the vegetables were tender and juicy.
Maruf Sarder
[email protected]These chickpea batter-fried vegetables were a hit at my dinner party! The batter was light and crispy, and the vegetables were cooked perfectly. I especially loved the green beans and the carrots.