Veg Crispy Recipe - Restaurant Style Starter - Indo Chinese Food - CookingShooking

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

mixed vegetables

🥗Healthier: zucchini and carrots

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often less expensive and convenient.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor at a lower cost.

oil for frying

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable option.

Prepare mixed vegetables by cutting them into bite-sized pieces.

In a bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and ginger powder.

Gradually add water to the dry ingredients, mixing until a smooth batter forms.

Heat oil in a deep frying pan over medium-high heat until shimmering.

Dip each piece of vegetable into the batter, coating evenly.

Carefully place the battered vegetables into the hot oil, frying in batches.

Fry until golden brown and crispy, about 3-4 minutes per batch.

Remove the crispy vegetables with a slotted spoon and drain on paper towels.

Sprinkle with sesame seeds and chopped spring onions for garnish.

Serve hot with soy sauce and vinegar for dipping.

Cooking Techniques

Spice Level:

Allergens