Serves: 6
Total Calories: 68
In shallow bowl, combine first 10 ingredients stir in water until mixture is consistency of thick pancake batter. Let batter stand for 1/2 hour. Prepare vegetables by cutting zucchini into strips, cauliflower into flowerettes, and onion into thick strips. If mushrooms are medium-small, leave whole or cut large ones in half. Cut eggplant into 2-inch strips. Heat 2-inch depth of peanut oil in 2-quart heavy saucepan until 350° F on deep-fat thermometer or until cube of bread becomes golden brown in 45 seconds. Dip vegetables in batter (if batter is too thick, add a bit of water until dipping consistency) let excess batter drip off. Fry in hot oil brown on both sides, turning once, about 2 minutes. Drain on paper towels. Keep warm in oven.
Note: Nice for hors d'oeuves, a do-it-yourself fondue, or Korean hot pot party.
This Indian Vegetable Fry recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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