Vegetable Fritters with Sweet and Sour Sauce
Ingredients
| 3/4 cup whole wheat flour | ||
| pinch cayenne pepper | ||
| 4 tsp olive oil | ||
| 3/4 cup cold water | ||
| 3 and 1/2 oz broccoli florets | ||
| 3 and 1/2 oz cauliflower florets | ||
| 1 and 3/4 oz snow peas | ||
| 1 large carrot, cut into batons | ||
| 1 red bell pepper, seeded and sliced | ||
| 2 egg whites beaten | ||
| oil for deep frying | ||
| kosher salt and fresh cracked black pepper | ||
| 2/3 cup pineapple juice | ||
| 2/3 cup vegetable stock | ||
| 2 tbs white wine vinegar | ||
| 2 tbs light brown sugar | ||
| 2 tsp cornstarch | ||
| 2 scallions, chopped |
- Sift the four and a pinch of salt into a mixing bowl and add the cayenne pepper.
- Make a well in the center and gradually beat in the oil and cold water to make a smooth batter.
- Cook the vegetables in boiling water for 5 minutes, and drain well.
- Whisk the egg whites until the form stiff peaks and gently fold them into the flour batter.
- Dip the vegetables into the batter, turning to coat well. Drain off any excess batter.
- In a deep sauce pan or deep fryer fill 1/3 full with oil and heat to 350 degrees.
- Cook the coated vegetables in batches for 1-2 minutes or until golden. Remove from oil and drain on paper towels.
- Place all the sauce ingredients in a sauce pan and bring to a boil, stirring until thickened and clear. Serve with fritters.
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