vegan - Vegetables in a Crispy Chickpea Batter

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This book has many old ideas reworked..... :shrug:

 

 

* Exported from MasterCook *

 

Vegetables in a Crispy Chickpea Batter

 

Recipe By :Fresh and Fast Vegan Pleasures by Amanda Grant

Serving Size : 4 Preparation Time :0:10

Categories : appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups chickpea flour

1 garlic clove

2 teaspoons cumin seed

1/2 teaspoon turmeric

1/2 teaspoon baking powder

salt and black pepper

2 tablespoons olive oil

12 ounces chilled water -- (maximum)

1 1/2 pounds mixed fresh vegetables -- cut into bite-sized pieces

(broccoli, cauliflower, zucchini)

1 teaspoon cayenne pepper

1 teaspoon paprika

 

Line a plate or baking dish with paper towels. Mix chickpea flour, garlic, cumin

seeds, turmeric, baking powder and salt and pepper together in a bowl. Mix in

the olive oil, then gradually add enough chilled water to make a coating batter.

Beat vigorously with a wooden spoon or a balloon whisk to remove any lumps. Let

the batter stand for 30 minutes.

 

Preheat the oven to 300F.

 

Heat the oil to 355F in a deep fryer or deep heavy saucepan. To test the

temperature, drop a little batter into the oil -- it should sizzle immediately.

When the oil is hot enough, dip 3 to 4 pieces of vegetables in the batter, then

put them carefully in the oil. Fry for about 4 minutes, or until they are golden

brown. Drain them on the paper towels and transfer them to the oven to keep

warm. Repeat the process with the remaining vegetables.

 

Transfer the vegetables to a warm bowl. Sprinkle the cayenne pepper, paprika and

additional salt and pepper to taste over them. Toss lightly and serve.

 

TIP - the batter will keep for 3 to 4 days in the refrigerator. You may need to

add a little water to think it down slightly before using.

 

TIP - Adding paprika and cayenne just before the vegetables are served looks

attractive and gives the batter that extra burst of flavor.

 

TIP - The water for the batter must be very cold.

 

Description:

" Vegan appetizers "

Copyright:

" 2002 Amanda Grant "

T(Cooking):

" 0:30 "

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Per Serving (excluding unknown items): 217 Calories; 10g Fat (39.3% calories

from fat); 9g Protein; 25g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 89mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat;

0 Other Carbohydrates.

 

Serving Ideas : with chutney; as appetizer or side dish

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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