Name: Vegetable Fritters with Dipping Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4
Ingredients: 400 g (14 oz) mixed vegetables, such as sweet potato, potato, zucchini (courgettes), carrots, eggplant (aubergines), mushrooms, broccoli, red capsicum (pepper) and cauliflower; 1 squeeze lime juice; ½ green chilli, finely sliced; 200 ml (7 fl oz) ice-cold sparkling mineral water; ½ teaspoon fine sea salt; 1 tablespoon potato starch or cornflour (cornmeal); 2 tablespoons caster (superfine) sugar; 90 ml (3 fl oz) rice vinegar; about 1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying; 85 g (3 oz) plain (all-purpose) flour, sifted and chilled; 1 tablespoon soy sauce or tamari; 1 teaspoon grated fresh ginger

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

It’s important to keep the ingredients chilled to produce batter that turns lovely and crisp when deep-fried. These fritters must be eaten as soon as they’re cooked, which shouldn’t be a problem.

Ingredients

400 g (14 oz) mixed vegetables, such as sweet potato, potato, zucchini (courgettes), carrots, eggp

Method

Peel the vegetables if necessary. Cut the sweet potato, potato, zucchini, carrots and eggplant into 3 mm ⅛ inch) slices. Cut vegetables like mushrooms, cauliflower and broccoli into bite-sized chunks. Refr

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Vegetable Fritters with Dipping Sauce

Ingredients

Method

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