Vegetable Fritters with Dipping Sauce

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 tablespoon potato starch or cornflour (cornmeal); 85 g (3 oz) plain (all-purpose) flour, sifted and chilled; about 1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying; ½ teaspoon fine sea salt; 2 tablespoons caster (superfine) sugar; 1 tablespoon soy sauce or tamari; 200 ml (7 fl oz) ice-cold sparkling mineral water; 90 ml (3 fl oz) rice vinegar; 1 squeeze lime juice; 1 teaspoon grated fresh ginger; ½ green chilli, finely sliced

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

Starter
Sauce
Vegan

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