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.

Print Recipe

No Comments

Leave a reply