Veggie Fritters with Thai Peanut Sauce

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Veggie Fritters with Thai Peanut Sauce

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

5 teaspoons vegetable oil

2/3 cup cold water

4 cups asparagus tips, broccoli or

cauliflowerets, carrot sticks, peapods,

zucchini slices, or mushrooms

 

THAI PEANUT SAUCE

2 tablespoons finely chopped onions

3/4 cup roasted shelled Virginia-type peanuts

1/4 cup shredded coconut

3/4 cup water

1/2 teaspoon garlic powder

2 teaspoons brown sugar

1/4 teaspoon cayenne (1/4 to 1/2 teaspoon)

2 tablespoons soy sauce

2 tablespoons lemon juice

 

Combine flour, baking powder, and salt in bowl. Stir in oil and mix

until

a loose ball is formed. Add water gradually, mixing until a stiff

batter

is formed. Makes about 1-1/3 cups batter. Blanch asparagus, broccoli,

cauliflower, and carrots (zucchini and mushrooms do not have to be

blanched) by dipping them into boiling water for 1 minute; drain and

cool

under cold running water. Dry on paper towels. Dip vegetables into

batter,

allowing excess to drip off. Cook in a deep fryer 3 or 4 at a time,

until

they float in oil and desired browness is reached (about 2 minutes).

Remove from oil and drain on absorbent paper. Repeat until all

vegetables

are cooked.