Minggu, 14 Mei 2017

Fried vegetables - Recipe

 Zucchini and eggplant fry up

I wasn't sure if it is a good idea to send this recipe to Lore at Culinarty because her blog is about healthy eating and deep-fried foods are not exactly good, healthy food. But she loves savoury foods and, this is an original recipe, so I went ahead. Once in a while, most people do indulge in something fried and these fritters are delicious. Just don't eat too many of them!

I have a surfeit of zucchini and eggplants and have been experimenting with different ways to cook them. I don't deep fry at home but a friend was making potato chips and I asked him to fry some of the vegetables for me. I went to town with the mandoline and sliced some vegetables cross-wise, others into matchsticks and cut some pieces into chunks.

 Vegetables fritters with lime-pepper sauce

Ingredients:Zucchini and eggplant (I made all the fried vegetables shown in the first picture - the fry up - with one zucchini and an eggplant)
Smoked ham - the kind that is sliced paper-thin
Ginger and Scallions
Tempura batter
Oil for frying

Dipping sauce:

Juice from 2 limes
Freshly ground black pepper


  1. Use a mandoline to shave the zucchini and eggplant into strips. Then cut them so they resemble matchsticks.
  2. Cut the smoked ham into matchsticks the same size as the vegetables.
  3. Shred the green onions and slice the ginger into thin strips.
  4. Mix the vegetables and meat together.
  5. Mix the tempura batter according to the manufacturer's directions, pick up a bit of the mixed vegetables with chopsticks or tongs and dip into the batter and then put them into the hot oil.
  6. Fry them for a minute or two. They should be like little nests and rise to the top of the oil almost immediately. Fry a couple at a time.
  7. Remove the fritters from the oil and rest them on a rack to drain.
  8. Put the lime juice and ground pepper together in a small serving bowl.
  9. Arrange the fritters attractively on a platter and enjoy them with some of the lime-pepper sauce.

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