Low Sodium Crispy Fried Vegetables

Experience the irresistible crunch of *Low Sodium Crispy Fried Vegetables*, a healthier take on a classic favorite, perfect for satisfying your fried food cravings without the guilt. This flavorful recipe features a medley of vibrant vegetables—broccoli, cauliflower, carrots, and zucchini—wrapped in a light, gluten-free batter made with chickpea and rice flours. Infused with bold spices like smoked paprika, garlic powder, and a hint of cayenne, the batter achieves a perfect balance of zest and warmth. The secret to its crispiness lies in using cold sparkling water to create an airy texture and frying at just the right temperature for a golden, crunchy finish. Ideal as a snack, appetizer, or side dish, these low-sodium fried veggies are best served hot and paired with your favorite low-salt dipping sauce for a wholesome indulgence. Simple to make and packed with flavor, this recipe is perfect for those seeking heart-healthy, crispy comfort food.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 2 cups Cauliflower florets
• 2 medium Carrots
• 1 medium Zucchini
• 1 cup Chickpea flour (besan)
• 0.5 cup Rice flour
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Cayenne pepper
• 0.5 teaspoon Turmeric powder
• 1.5 cups Cold sparkling water
• 4 cups Oil for frying (canola or vegetable oil)

Directions

Step 1

Wash and prepare the vegetables: cut broccoli and cauliflower into bite-sized florets, slice carrots and zucchini into thin sticks.

Step 2

In a large bowl, combine chickpea flour and rice flour with garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and turmeric powder.

Step 3

Slowly add cold sparkling water to the flour mixture, whisking continuously until you have a smooth batter with no lumps. The batter should have the consistency of pancake batter.

Step 4

Heat the oil in a large, deep pot or a deep fryer to 350°F (175°C).

Step 5

Dip each vegetable piece into the batter, ensuring it is well coated. Let any excess batter drip off before frying.

Step 6

Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes or until golden brown and crispy.

Step 7

Remove the fried vegetables using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

Step 8

Serve immediately for the best crunch, optionally with a low-sodium dipping sauce or salsa.

Nutrition Facts

Serving size	(2239.4g)

Amount per serving	% Daily Value*
Calories	9136.7

Total Fat 957.4g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2157.7mg	0%
Total Carbohydrate 189.7g	0%
Dietary Fiber 30.8g	0%
Total Sugars 39.9g
Protein 49.1g	0%

Vitamin D 0IU	0%
Calcium 293.8mg	0%
Iron 11.5mg	0%
Potassium 2732.6mg	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: 90.0%

Protein: 2.1%

Carbs: 7.9%