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4 oz plain flour
pinch of salt
1 tbsp sunflower oil
1/4 pint water
2 egg whites, stiffly whisked
1 lb mixed vegetables (cauliflower,
broccoli, florets, green beans, whole mushrooms, mangetout and strips of
courgette)
oil
Dip:
2 garlic cloves, chopped
4 tomatoes, skinned, deseeded, chopped
1 tsp chili powder
2 avocados, peeled and stoned
1 tbsp chopped coriander leaves
pinch of ground coriander (optional) |
Method :
- First make the dip, place all
ingredients in a food processor and work to a smooth puree.
- Spoon into a serving dish and
chill.
- To make the batter, sift the flour
and salt into a mixing bowl.
- Gradually beat in the oil and
water, then fold in the egg white.
- Heat the oil in a wok to 350-375F,
or until a cube of bread browns in 30 seconds.
- Dip the vegetables in the batter,
then deep-fry in batches for 2-3 minutes, until golden.
- Make sure the oil comes back to
full heat after each batch.
- Drain the vegetables on kitchen
paper and serve with the dip.
Serves 5
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Learn how
to cook Vegetarian Recipes
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