Battered fried vegetables that are light, crispy, and delicious. The recipe I want to share with you today is for a special vegetable side dish: crispy and tasty fried vegetable sticks in batter. They are also perfect for a special appetizer. I used zucchini, bell peppers, and carrots as vegetables, but you can vary them according to your taste and what you have in the fridge. Eggplants, onions, and potatoes also work really well. I prepared a very light batter with only ice-cold sparkling water and rice flour, making them gluten-free and super crispy. Don’t miss the recipe for Oven-baked Gratin Vegetables and the recipe for Baked Onions with Cheese. This recipe is not suitable for another type of cooking, but frying every now and then is fine; it even lifts your mood! Let’s go to the kitchen and prepare some irresistible Battered Fried Vegetables
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: 6 People
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 143.60 (Kcal)
- Carbohydrates 12.65 (g) of which sugars 1.95 (g)
- Proteins 1.89 (g)
- Fat 10.02 (g) of which saturated 1.36 (g)of which unsaturated 8.17 (g)
- Fibers 1.39 (g)
- Sodium 63.68 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fried Vegetable Sticks
- 10.5 oz bell peppers
- 14 oz zucchini
- 7 oz carrots
- 1.5 cups vegetable oil (for frying)
- 0.8 cups rice flour
- 2/3 cup sparkling water
- 1/2 teaspoon baking soda
How to Prepare Battered Fried Vegetables
Wash the vegetables. Clean and cut them into sticks of more or less the same size. Let the vegetables dry by laying them on a cotton cloth or kitchen paper towels. This way, they will be dry and the batter will stick better.
Prepare the batter. Pour the rice flour into a bowl. Also add half a teaspoon of baking soda and gradually add the cold sparkling water while mixing with a whisk. Mix well to form a smooth and thick batter.
Heat plenty of vegetable oil in a pan that is not too large and deep. The oil is ready when, by immersing the handle of a wooden spoon in the oil, many bubbles form around it.
Dip the vegetables in the batter and then submerge them in the hot oil. Use kitchen tongs to take the vegetables from the batter. Let them brown on all sides. Remove them with a slotted spoon and let them dry on kitchen paper towels. Add a pinch of salt only at the end.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
Battered Vegetables, like all fried foods, should be eaten immediately. If any are left over, you can store them for one day in a container
Don’t miss the recipe for Stuffed Eggplant Boats
Your Questions
Can I substitute rice flour with all-purpose flour?
Yes, with 90 grams of all-purpose flour
