Serves 4
- Sift flour, salt and spices into a bowl
- Add garlic and gradually whisk in water to make a thick batter, enough to coat the back of a spoon
- Cover and refrigerate for ½ hour
- Heat oil in deep-fryer
- Drop vegetables pieces into batter and coat evenly. Lift, draining excess batter, and drop into hot oil
- For grated or pureed vegetables, squeeze out all excess moisture before dropping into batter, and stir through. Lift out a spoonful at a time and drop into hot oil
- Fry until lightly browned and crisp. Remove from pan and drain on absorbent paper
- Repeat process until all ingredients have been used
- Serve with Tomato Sauce or a Yoghurt or Mint Dip
Cooking Notes
Some ideas about assortment of vegetables of your choice are sliced raw onion, capsicum, beans, sliced parboiled potato, spinach chopped or pureed, cauliflower or broccoli florettes, cooked until just tender (or raw if firmness preferred) |
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