Crispy Vegetables

Elevate your snack game with this irresistible recipe for Crispy Vegetables! Featuring a medley of fresh carrots, broccoli florets, zucchini, and red bell peppers, each piece is delicately coated in a light, flavorful batter made with all-purpose flour, cornstarch, and a hint of garlic powder and paprika for a subtle kick. The secret to their perfect crunch? Cold sparkling water in the batter and frying them to golden perfection in hot oil. Ready in just 35 minutes, these crispy delights are ideal as an appetizer, side dish, or party snack. Pair them with your favorite dipping sauces like sweet chili, ranch, or aioli for a crowd-pleasing treat that’s both satisfying and bursting with vibrant flavors. Perfect for veggie lovers and indulgent snackers alike!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium Carrot
• 2 cups Broccoli florets
• 1 medium Zucchini
• 1 large Red bell pepper
• 1.5 cups All-purpose flour
• 0.5 cups Cornstarch
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1.25 cups Cold sparkling water
• 4 cups Vegetable oil

Directions

Step 1

Wash all the vegetables thoroughly and pat them dry with a clean kitchen towel.

Step 2

Peel the carrot and slice it into thin sticks. Cut the broccoli florets into bite-sized pieces. Slice the zucchini into thin rounds and cut the red bell pepper into strips.

Step 3

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.

Step 4

Gradually pour in the cold sparkling water while whisking the mixture. Keep whisking until the batter is smooth and has a slightly thick consistency. Adjust with a little more water or flour if needed.

Step 5

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accurate results.

Step 6

Dip each vegetable piece into the batter, ensuring it is fully coated, and gently shake off any excess batter.

Step 7

Carefully lower the battered vegetables into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes or until golden brown and crispy.

Step 8

Using a slotted spoon, transfer the fried vegetables to a plate lined with paper towels to drain excess oil.

Step 9

Repeat with the remaining vegetables until all are cooked.

Step 10

Serve the crispy vegetables immediately with your favorite dipping sauce, such as sweet chili sauce, ranch dressing, or aioli.

Nutrition Facts

Serving size	(2070.9g)

Amount per serving	% Daily Value*
Calories	8170.9

Total Fat 839.7g	0%
Saturated Fat 120.1g	0%
Polyunsaturated Fat 537.7g
Cholesterol 0mg	0%
Sodium 4811.1mg	0%
Total Carbohydrate 214.9g	0%
Dietary Fiber 19.3g	0%
Total Sugars 26.0g
Protein 30.5g	0%

Vitamin D 0IU	0%
Calcium 201.0mg	0%
Iron 12.6mg	0%
Potassium 1314.8mg	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: 88.5%

Protein: 1.4%

Carbs: 10.1%