Vegetable Fritters with Sweet and Sour Sauce


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.




15 min


15 min


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