How to make your own Vegetable fritters (vegetable tempura)

Ingredients (nutrition)

• 5 fl oz vegetable stock
• 5 fl oz pineapple juice
• 1 1/2 teaspoons cornflour
• 1 1/2 tablespoons white wine vinegar
• 1 1/2 tablespoons soft brown sugar
• 2 chopped spring onions
• 4 oz wholemeal flour
• pinch of salt
• pinch of cayenne pepper
• 3 1/2 teaspoons olive oil
• 6 fl oz cold water
• 4 oz broccoli, broken into florets
• 4 oz cauliflower, broken into florets
• 2 oz mangetout
• 1 carrot, cut into bite size sticks
• 1 red pepper, seeded and sliced
• 2 egg whites
• canola oil or sunflower oil

Preparation (instructions)

1. To make the sauce for dipping, combine vegetable stock, pineapple juice, corn flour, vinegar, brown sugar and spring onions in a heavy saucepan and bring to boil until sauce thickens. Set aside.
2. In a large mixing bowl, add whole meal flour, salt and cayenne pepper.
3. Make a well in the flour, and slowly beat in olive oil and cold water to make a batter.
4. In a separate bowl, whisk egg whites until they are frothy.
5. Fold the eggs into the flour batter.
6. Place vegetables in a pot of boiling water and allow to simmer for 4 minutes.
7. Drain the vegetables using a kitchen towel.
8. In a deep fryer, heat canola oil to 350 degree F.
9. Coat the vegetables into the batter and fry in the deep fryer until golden brown.
10. Remove and drain on kitchen paper towel.
11. Serve vegetable fritters with the sauce.

Servings: 3

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