Satisfy your fried food cravings with this simple and vegan deep-fried recipe. It only requires a few ingredients and pantry staples, making it a quick and convenient snack that is sure to be a hit with everyone.
Cabbage, carrot, and celery are inexpensive and abundant vegetables that can be transformed into a tasty snack when deep-fried. The resulting dish has a crispy exterior and a sweet, moist interior, making it a great way to encourage your kids to eat their vegetables.
How do you make this deep-fried veggie snack?
- Mix the vegetables with sugar and salt to help them release excess water.
- Combine flour and water with the vegetables and shape the mixture into golf ball-sized pieces for deep frying.
- Deep frying the veggies balls.
Recipe Notes:
- Finely chop the cabbage and celery to make them easier to mix with flour and to ensure they cook quickly.
- The ratio of vegetables to flour is about 4:1. The moisture level of the mixture can be adjusted by adding more or less flour or water. Use enough of these ingredients to make the mixture sticky enough to form balls.
- To test if the oil is hot enough for deep frying, sprinkle a small amount of batter into it. If the batter sizzles, the oil is ready to use.
FAQs:
How do you get the batter to stick to vegetables?
To get the batter to stick to the vegetables, chop them finely and use the correct ratio of flour to water in the mixture.
Can I use any type of vegetable for this recipe?
Yes, you can use a variety of vegetables for this recipe. Firm vegetables such as bell peppers, onions, and zucchini work well in this recipe.
Is this recipe Vegan?
Yes, this recipe is vegan.
Other vegan recipes to try:
Deep-Fried Veggie Mix
Ingredients
- 2 cup cabbage (finely chopped)
- 1 cup carrot (shredded then finely chopped)
- 1/2 cup celery (finely chopped)
- 3/4 cup flour
- 1 pinch salt
- 1 teaspoon sugar
- 1 L oil
- 2-3 tablespoon water (depends how much water the veggies release)
Instructions
- Releasing the water: Mix all the chopped veggies, salt and sugar. Set aside for 10 minutes so the veggies will release some water.
- Making the batter: Mix in the flour and water until they are sticky enough. Form the mixture into balls about the size of golf balls.
- Deep frying: Heat the oil in a pot over medium heat. Fry the veggies balls until they are lightly browned and cooked through.
Recipe Notes:
- Finely chop the cabbage and celery to make them easier to mix with flour and to ensure they cook quickly.
- The ratio of vegetables to flour is about 4:1. The moisture level of the mixture can be adjusted by adding more or less flour or water. Use enough of these ingredients to make the mixture sticky enough to form balls.
- To test if the oil is hot enough for deep frying, sprinkle a small amount of batter into it. If the batter sizzles, the oil is ready to use.
Nutrition Information:
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