Crispy Vegetables

Crispy vegetables are a popular dish in Asian cuisines, particularly in Chinese and Thai cuisine. They are often served as a healthy alternative to deep-fried snacks.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Crispy Vegetables

Cooking Method: Baking, Frying Cuisine: Asian, International Courses: Appetizer, Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Broccoli
• 200 gram Cauliflower
• 150 gram Carrot
• 150 gram Bell Pepper
• 150 gram Zucchini
• 50 gram Cornstarch
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 cup Vegetable Oil

Instructions

1. Preheat the oven to 200°C (400°F).
2. Cut the broccoli, cauliflower, carrot, bell pepper, and zucchini into bite-sized pieces.
3. In a large mixing bowl, combine the cornstarch, salt, black pepper, and garlic powder.
4. Toss the vegetables in the cornstarch mixture until evenly coated.
5. Heat vegetable oil in a frying pan over medium heat.
6. Fry the coated vegetables in batches until they turn golden brown and crispy.
7. Transfer the fried vegetables to a baking sheet and bake for 10 minutes to ensure they are fully cooked.
8. Remove from the oven and let them rest for 5 minutes before serving.
9. Serve the crispy vegetables as an appetizer or side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 23g8%

Sugars 5g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.