Veggie Basket Recipe
Mix Of Fried Sweet Potato, Zucchini, Asparagus, Onion Rings
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Ingredients
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Vegetables
Batter
Oil for frying
Seasoning
Method
Preparation
- 1
Prepare the Vegetables
Peel and cut the sweet potatoes into fry-shaped sticks. Slice the zucchini into rounds. Trim the tough ends of the asparagus and cut them in half if they are long. Slice the onion into rings.
Batter Preparation
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add water while whisking until a smooth batter forms. It should be thick enough to coat the vegetables.
Frying
- 3
Heat the Oil
In a large, deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles, it’s ready.
- 4
Fry the Vegetables
Dip the prepared sweet potato sticks, zucchini rounds, asparagus pieces, and onion rings into the batter to coat them evenly. Carefully place them into the hot oil in batches, frying for about 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan.
- 5
Drain and Season
Once fried, remove the vegetables using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. While they are still hot, season with black pepper, paprika, and garlic powder to taste.
Serving
- 6
Serve the Veggie Basket
Transfer the fried veggies to a serving platter. Enjoy them warm as a delicious snack or side dish!