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Wednesday, April 12, 2017

Veggie Fritters with Thai Peanut Sauce

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 teaspoons vegetable oil
2/3 cup cold water
4 cups asparagus tips, broccoli or cauliflowerettes, carrot sticks, pea pods, zucchini slices,
or mushrooms
Thai Peanut Sauce (Recipe below)

Combine flour, baking powder, and salt in bowl. Stir in oil and mix until a loose ball is
formed. Add water gradually, mixing until a stiff batter is formed. Blanch asparagus,
broccoli, cauliflower, and carrots (zucchini and mushrooms do not have to be blanched)
by dipping them into boiling water for 1 minute; drain and cool under cold running water.
Dry on paper towels. Dip vegetables into batter, allowing excess to drip off. Cook 3 or 4
at a time, until they float in oil and desired browness is reached (about 2 minutes).
Remove from oil and drain on absorbent paper. Repeat until all vegetables are cooked.

Makes about 1 1/3 cups batter

Thai Peanut Sauce
2 tablespoons finely chopped onions
3/4 cup roasted shelled Virginia-type peanuts
1/4 cup shredded coconut
3/4 cup water
1/2 teaspoon garlic powder
2 teaspoons brown sugar
1/4 to 1/2 teaspoon Cayenne
2 tablespoons soy sauce
2 tablespoons lemon juice
Put onions, peanuts, coconut, water, garlic powder, sugar, and Cayenne in a blender
container; blend until almost smooth. Pour into a small sauce pan. Cook and stir until
mixture boils and thickens. May be served warm or cold.

Makes about 1 cup

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