Vegetarian Vegetables Main Course
Dairy Free Eggless Japan Asia Asian
2 large Courgettes, (Zucchini) cut into 1cm/½ inch
125g/5oz Baby Sweetcorn
4 small Onions, quartered
2 Red Capsicums (Sweet Peppers), deseeded
Oil for deep frying
For the Batter
75g/3oz Plain Flour
4 teasp Baking Powder
1 teasp Mustard Powder
1 teasp Salt
5 teasp Semolina
Approx 390ml/13fl.oz. Ice Cold Carbonated Water
Cut the peppers into strips about 2.5cm/1 inch wide slices. Place all the
vegetables on kitchen paper to absorb any excess moisture.
Preheat the deep fat fryer to 190C, 375F.
Place the dry batter ingredients in a large mixing bowl, then add the water and
whisk. Do not over-mix: it doesn't matter if there are still little lumps of
Once the oil is hot, dip all the vegetable pieces in the batter until evenly
one piece at a time and deep fry in batches for 2-3 minutes until crisp
and golden brown. Serve immediately with light soy sauce.
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