SafePlates

Ingredients

• 1 cup (240 ml) all-purpose flour
• 2 tablespoons (30 ml) cornstarch
• 1 teaspoon (5 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt
• 1/4 teaspoon (1.25 ml) pepper
• 1 cup (240 ml) cold water
• 2 cups (480 ml) mixed vegetables (sliced bell peppers, broccoli florets, sliced carrots, and snap peas)
• 2 cups (480 ml) vegetable oil for frying
• Optional: soy sauce or sweet chili sauce for dipping

Instructions

1. Prepare the vegetables: Slice bell peppers and carrots into uniform strips about 1/4 inch thick, cut broccoli into small florets, and trim snap peas. This ensures even cooking and optimal texture.
2. In a large bowl, combine the flour, cornstarch, baking powder, salt, and pepper. Gradually stir in the cold water to create a smooth batter.
3. Heat the vegetable oil in a deep fryer or large skillet over medium-high heat. Use a thermometer to ensure the oil reaches an ideal temperature of 350°F (175°C).
4. Dip the vegetables into the batter, ensuring each piece is well coated.
5. Carefully place the battered vegetables in the hot oil. Fry for 2-3 minutes or until golden and crispy. Work in batches to avoid overcrowding the pan.
6. Remove the vegetables with a slotted spoon and drain on paper towels. For safety, keep a lid nearby to cover the pan in case of oil splatter or fire.
7. Serve hot, sprinkled with toasted sesame seeds and a squeeze of fresh lime juice for enhanced flavor. Offer soy sauce or sweet chili sauce for dipping.

Tip

For a healthier version, consider using an air fryer set at 375°F (190°C) for about 15-20 minutes, or until crispy, shaking the basket halfway through cooking.