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🍽️ Crispy Vegetables in Light Batter

2273 kcal · 30 min · 4 servings

Ingredients

• 100 g wheat flour
• 100 g wheat starch
• 2 egg whites
• 0.5 tsp salt
• pepper (from the mill)
• 1 l oil (neutral vegetable oil for frying)
• 4 bell peppers (yellow and red)
• 250 g snow peas
• 400 g broccoli florets

Instructions

1. 1. Put flour and starch into a large bowl.
2. 2. Sift the dry ingredients through a sieve into the bowl.
3. 3. Add the egg whites (only the white part of the egg).
4. 4. Season the mixture with a pinch of salt and freshly ground pepper.
5. 5. Whisk everything quickly with a wire whisk.
6. 6. Pour about 300 milliliters of cold water into the bowl all at once.
7. 7. Keep stirring until you have a smooth, lump-free batter.
8. 8. Heat the frying oil in a pot or a deep fryer to 170 degrees Celsius.
9. 9. Wash the bell peppers thoroughly.
10. 10. Halve the bell peppers and remove the inside (seeds and ribs).
11. 11. Cut the cored vegetable into strips or small pieces.
12. 12. Wash the snow peas.
13. 13. Remove the tough strings from the snow peas.
14. 14. Cut the snow peas diagonally in half.
15. 15. Rinse the broccoli under running water.
16. 16. Pat the broccoli dry with a kitchen towel.
17. 17. Take a portion of vegetables and dip them completely into the batter.
18. 18. Carefully place the dipped vegetable into the hot oil.
19. 19. Fry the vegetables in batches until they are golden brown.
20. 20. Let the frying time be about 3 to 4 minutes per batch.
21. 21. Remove the finished vegetable from the oil.
22. 22. Place it on kitchen paper to absorb excess fat.
23. 23. Serve the crispy vegetables immediately.
24. 24. Serve soy sauce in a small bowl for dipping.

Nutrition per serving

• kcal: 2273
• Protein: 13 g · Fett/Fat: 226 g · Carbs: 54 g