Vegetable fritters with spicy dipping sauce
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 584, total fat 45 G., saturated fats 5 G., proteins 5 G., carbohydrates 42 G., fiber 4 G., cholesterol 8 mg, sodium 639 mg, sugar 16 G.
Calories 584, total fat 45 G., saturated fats 5 G., proteins 5 G., carbohydrates 42 G., fiber 4 G., cholesterol 8 mg, sodium 639 mg, sugar 16 G.
Fresh vegetable pieces such as okra, green beans, and broccoli are dipped in corn batter, deep-fried until crisp, and served as an appetizer with a dipping sauce. The batter is made with store-bought corn muffin mix, and to ensure the fritters have a light and crispy crust, a little cornstarch and sparkling water are added to the batter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (230 g) corn muffin mix
- 0.5 cups flour
- 1 tbsp cornstarch
- 1 can (0.33 l) of seltzer water
- 1 bunch of young broccoli
- 220 g green beans, chopped
- 220 g whole okra
- 0.5 cup mayonnaise
- 2 tbsp chopped chives
- 2 tablespoons lemon juice
- 1 tbsp Sriracha sauce
- 1 teaspoon grated fresh ginger
- Special equipment: deep fat thermometer
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Cooking the dish according to the recipe:
- Fill a cauldron a little less than halfway with oil. Heat over medium-high heat to 190°C (350°F). Place a rack on a baking sheet.
- Combine flour, muffin mix, cornstarch, and a pinch of salt in a large bowl. Slowly pour in the seltzer water, being careful not to form lumps, and stop when the mixture becomes slightly thinner than pancake batter. Dip the vegetables into the batter one at a time (each vegetable will cook differently) and toss to coat.
- Add the vegetables to the oil a few at a time. Fry, turning frequently, until golden brown and crispy, 2–3 minutes. Transfer the finished fritters to a wire rack on a baking sheet. Season with salt immediately.
- In a small bowl, combine mayonnaise, chives, lemon, Sriracha sauce, and ginger. Serve the vegetable fritters hot with the dipping sauce.
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