Indian Vegetable Fry

Serves: 6
Total Calories: 68


1 cup flour
2 teaspoons coriander ground
2 teaspoons cumin ground
1/2 teaspoon black pepper freshly ground
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon onion minced
2 tablespoons parsley minced fresh
1 teaspoon baking powder
1 cup water
1 1/2 pounds combination of zucchini, cauliflower, onion, mushrooms, and eggplant
Peanut oil


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.

Nutritional Facts:

Serves: 6
Total Calories: 68
Calories from Fat: 0

This Indian Vegetable Fry recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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