How to prepare the vegetables
How to prepare the batter
How to properly fry the vegetables
Step 1: Gather Your Ingredients and Tools
1 and 1/2 cup all purpose flour
1 and 1/2 cup soda water
1 tablespoon corn starch
1 tsp salt
1 inch Oil (canola, vegetable, olive, etc.)
Various Vegetables to fry *
* I suggest carrots, zucchini, sweet potatoes, and brocolli
Liquid Measuring Cup
Dry Measuring Cups
Medium Mixing Bowl
Medium Cooking Pot
Veggie Cutting Knife
Note: Be sure that you also have access to a stove and a counter.
Step 2: Prepare Vegetables
Peel sweet potatoes and zucchini using a vegetable peeler. Peel any garlic, onions, etc. by hand.
Slice all vegetables about a quarter inch thick. For a traditional cut, set your knife at an angle to get a longer strip of carrots or sweet potatoes, as pictured below.
Continue until all vegetables are cut.
Step 3: Begin Heating Oil
If you have a thermometer, heat the oil to 375*F and maintain that temperature. If a thermometer is not available, test a small dab of batter in your oil. The oil should sizzle and the batter should turn golden brown in about a minute. If the oil does not sizzle, increase the heat. If the batter turns dark in under a minute, turn down the heat.
Step 4: Measure Out Batter Ingredients
Liquid Measuring Cup:
1.5 Cups Soda Water
Dry Measuring Cups:
1.5 Cups Flour
1 tsp. Salt
1 tblsp. Corn Starch
Step 5: Mix Batter
Note: Do not over mix! The batter should be a bit lumpy when finished, and not runny.
Step 6: Batter and Cook Vegetables
Cook multiple vegetables at the same time, but be sure not to overcrowd the pot.
When a light golden ring appears at the base of the vegetable, flip it using your tongs to cook the other side.
Finished vegetables are a golden brown color over the entire surface. Remove from oil and place on a plate (preferably with a paper towel) to drain.