This preparation is similar to tempura, except that the batter-dipped vegetables are sautéed in a small amount of oil, rather than deep-fried. Though this is presented as an appetizer, it would also be a welcome vegetable side dish, especially for enticing picky eaters.
Serves: 4 to 6
- 6 cups vegetables (choose from the options, below)
- 2/3 cup whole wheat pastry flour or garbanzo flour
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 1 teaspoon salt-free seasoning blend (such as Frontier or Mrs. Dash)
- Olive or safflower oil, as needed
- Sauce of your choice (try homemade or store-bought
Teriyaki Marinade, Tangy Dijon Sauce, or Spinach or Arugula-Miso Pesto)
Prepare vegetables of your choice as described below.
Combine the flour in a mixing bowl with the salt. Add 3/4 water and whisk together until completely smooth. Stir in flaxseeds along with 2 tablespoons additional water.
Stir the vegetables into the batter until evenly coated.
Heat just enough oil to coat the bottom of a wide skillet. When hot, arrange the coated vegetable pieces in the skillet in a single layer (you may need to cook them in batches). Cook over medium-high heat, turning frequently until the pieces are golden brown and crisp.
Keep each batch warm in a covered container while preparing the next.
Vegetables for fritters:
Here are some vegetables suitable for fritters. Disappointingly, broccoli just doesn’t work well. The porous florets absorb too much batter, resulting in a fritter that’s soggy rather than crisp. for a nice side dish, choose a combination of two or three. Note that some will cook up more quickly than others — test occasionally with a fork; they should be just fork-tender when removed from the pan.
The following vegetables need to be first lightly steamed:
- Cauliflower: Cut into bite-sized florets and steamed until just tender-crisp
- Green beans: Trimmed and steamed just until tender-crisp
- Sweet Potato: Peel and cut a long, narrow sweet potato into 1/4-inch rounds
The following vegetables can be raw when dipped in batter :
- Zucchini and yellow summer squash: Cut into 1/4-inch-thick rounds
- Carrots: Cut into 1/4-inch-thick slices on a long diagonal
- Japanese eggplant: Cut into 1/2-inch-thick rounds
- Regular eggplant: This can also be cut into 1/2-inch rounds, but if the eggplant is more round than long, you can cut each round into wedges
- Whole small to medium mushrooms: Just stem and clean
- Here are more tasty vegan appetizers.