Ingredients
- 1 cup bell peppers, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, chopped
- 1 cup all-purpose flour (or chickpea flour for gluten-free)
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 eggs (or flaxseed meal mixed with water for vegan)
- Oil for frying
Instructions
- Prepare the vegetables: Wash and chop your chosen veggies into sticks or bite-sized pieces.
- Make the batter: In a large bowl, combine flour, cornstarch, salt, pepper, and spices. Gradually add water until you achieve a thick batter.
- Heat the oil: In a deep skillet, heat oil over medium heat until it shimmers.
- Coat and fry: Dip vegetable pieces in the batter, then place them gently in the hot oil. Fry until golden brown, about 3-4 minutes.
- Drain and serve: Place fried pops on paper towels to drain excess oil and serve hot with your favorite dipping sauce.
Notes
Ensure oil is hot enough before frying to avoid greasy pops. Don’t overcrowd the pan to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian