Veggie Fritters w/ Thai Peanut Sauce
Source of Recipe
internet
List of Ingredients
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
5 teaspoons oil
2/3 cup water
4 cups chopped veggies*
* 4 cups asparagus tips, broccoli or cauliflowerets, carrot sticks, pea pods, zucchini slices, or mushrooms can be used. Recipe
Combine flour, baking powder, and salt in bowl. Stir in oil and mix until a loose ball is formed. Add water gradually, mixing until a stiff batter is formed. Blanch asparagus, broccoli, cauliflower, and carrots (zucchini and mushrooms do not have to be blanched) by dipping them into boiling water for 1 minute; drain and cool under cold running water. Dry on paper towels. Dip vegetables into batter, allowing excess to drip off. Cook 3 or 4 at a time, until they float in oil and desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all vegetables are cooked. Makes about 1-1/3 cups batter.
PEANUT SAUCE:
2 tablespoons finely chopped onions
3/4 cup roasted shelled Virginia type peanuts
1/4 cup shredded coconut
3/4 cup water
1/2 teaspoon garlic powder
2 teaspoons brown sugar
1/4 to 1/2 teaspoon Cayenne
2 tablespoons soy sauce
2 tablespoons lemon juice
Put onions, peanuts, coconut, water, garlic powder, sugar, and Cayenne in a blender container; blend until almost smooth. Pour into a small sauce pan. Cook and stir until mixture boils and thickens. May be served warm or cold. Makes about 1 cup.
|
|
member logon
