Crispy Fried Vegetables

Get ready to crunch your way through a plate of golden perfection with this irresistible Crispy Fried Vegetables recipe! Featuring a vibrant medley of carrots, broccoli, cauliflower, zucchini, and red bell pepper, these veggies are coated in a light, spiced batter made with all-purpose flour, cornstarch, and a splash of cold sparkling water for ultimate crispiness. Fried to a perfect golden brown, these vegetables are the ideal balance of tender and crunchy, with subtle hints of garlic, paprika, and black pepper in every bite. Perfect as an appetizer, snack, or side dish, these fried veggies are quick to prepare and pair beautifully with your favorite dipping sauces or a squeeze of fresh lemon. Ready in just 30 minutes, this easy recipe promises to elevate your snack game with its irresistible texture and flavors.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium, sliced Carrot
• 1 cup, florets Broccoli
• 1 cup, florets Cauliflower
• 1 medium, sliced Red bell pepper
• 1 small, sliced Zucchini
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Paprika
• 1 cup Cold sparkling water
• 2 cups Vegetable oil

Directions

Step 1

Start by preparing the vegetables. Slice the carrots, red bell pepper, and zucchini into evenly-sized pieces. Cut the broccoli and cauliflower into small florets, ensuring they are all approximately the same size for even cooking.

Step 2

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. Mix well to ensure all the dry ingredients are evenly distributed.

Step 3

Gradually add the cold sparkling water to the dry ingredients, whisking continuously until a smooth, lump-free batter forms. The batter should be thick enough to coat the back of a spoon but not so thick that it forms a clump on the vegetables.

Step 4

In a deep pan or pot, heat the vegetable oil over medium-high heat until it reaches around 350°F (175°C). A small piece of vegetable or batter should sizzle and float to the top quickly when tested.

Step 5

Once the oil is hot, begin coating the prepared vegetables in the batter. Allow any excess batter to drip off, then carefully lower each vegetable piece into the hot oil. Avoid overcrowding the pan; fry in batches if necessary.

Step 6

Fry the vegetables for about 3-4 minutes or until they are golden brown and crispy, flipping halfway through if necessary for even cooking. Once fried, use a slotted spoon to remove the vegetables and place them on a paper towel-lined plate to drain any excess oil.

Step 7

Serve the fried vegetables immediately, garnished with a sprinkle of additional salt or fresh herbs if desired, alongside your favorite dipping sauce.

Nutrition Facts

Serving size	(1471.5g)

Amount per serving	% Daily Value*
Calories	4310.7

Total Fat 421.4g	0%
Saturated Fat 60.4g	0%
Polyunsaturated Fat 269.0g
Cholesterol 0mg	0%
Sodium 3580.6mg	0%
Total Carbohydrate 151.7g	0%
Dietary Fiber 16.7g	0%
Total Sugars 22.4g
Protein 23.3g	0%

Vitamin D 0IU	0%
Calcium 183.4mg	0%
Iron 9.1mg	0%
Potassium 1859.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.4%

Protein: 2.1%

Carbs: 13.5%