Crispy vegetable bites

Name: Crispy vegetable bites
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Chickpea or wheat flour; 1/2 TEASPOON Baking Powder; 7-10 Tbsp Salt; 1/2 TEASPOON Cayenne pepper; 1 TEASPOON ground cumin; 1 cauliflower; 3 medium-sized carrots; 1 l oil for frying; 150 g sweet-sour Asian sauce; 7-10 Tbsp Coriander leaves

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Chickpea or wheat flour
1/2 TEASPOON Baking Powder
7-10 Tbsp Salt
1/2 TEASPOON Cayenne pepper
1 TEASPOON ground cumin
1 cauliflower
3 medium-sized carrots
1 l oil for frying
150 g sweet-sour Asian sauce
7-10 Tbsp Coriander leaves

Directions

1
Mix flour, baking powder, salt, cayenne pepper and possibly cumin. Gradually stir in almost 300 ml of cold water until a smooth, viscous dough is formed. Leave to swell for approx. 10 minutes
2
Clean and wash the cauliflower and divide it into florets. Peel, wash and cut carrots into sticks
3
Heat the oil in a deep fryer or a high pot to approx. 180 °C. Pull the vegetables through the dough in portions with a fork and fry them in the hot oil for 5-7 minutes until golden brown. Drain on kitchen paper. Serve with Asian sauce and garnish
4
Drink: cold beer