Vegetable Recipes - Crispy Vegetables with Spicy Avocado Dip Recipe

Ingredients

Serve 4

• 125 g/4 oz plain flour

• pinch of salt

• 1 tablespoon sunflower oil

• 150 ml/1/4 pint water

• 2 egg whites, stiffly whisked

• 500 g/1 lb mixed vegetables (cauliflower or broccoli florets, green beans, whole mushrooms, mangetout and strips of courgene)

• oil, for deep-frying

Dip:

• 1-2 garlic cloves, chopped

• 4 tomatoes, skinned, deseeded and chopped

• 1 teaspoon chili powder

• 2 avocados, peeled and stoned

• 1 tablespoon chopped coriander leaves

• pinch of ground coriander (optional)

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Method:

1. First make the dip. Place all the ingredients in a food processor or blender and work to a smooth puree. Spoon into a serving dish and chill.

2. To make the batter, sift the flour and salt into a mixing bowl. Gradually beat in the oil and water, then fold in the egg white.

3. Heat the oil in a wok or frying pan to 180-190°C (350-375°F)or until a cube of bread browns in 30 seconds.

4. Dip the vegetables in the batter, then deep-fry in batches for 2-3 minutes, until golden. Make sure the oil comes back to full heat after each batch.

5. Drain the vegetables on kitchen paper and serve with the dip.