Easy

Scallop vegie patch

Name: Deep fried vegetables recipe
Yield: 8
Ingredients: 1 large sweet potato, peeled, cut into 1cm slices; Vegetable oil, to deep-fry; 1 large zucchini, cut into 1.5cm slices; 1 eggplant, cut into wedges lengthways; Tartare sauce, to serve; Lemon wedges, to serve; Lime wedges, to serve; 225g plain flour; 3 tsp baking powder, sifted; 400ml chilled beer (or soda water)

Rate now

Jump to recipe

by Lucy Nunes

Delicious Team

Oct 02, 2024

These crispy, deep-fried vegie's are the perfect vegetarian accompaniment to your seafood platter, offering crunchy slices of sweet potato, fresh zucchini and hearty eggplant. Dip these indulgent cuts into a zingy and creamy tartare sauce and pair it with a cold, bubbly drink to enjoy the whole experience.

1 large sweet potato, peeled, cut into 1cm slices
Vegetable oil, to deep-fry
1 large zucchini, cut into 1.5cm slices
1 eggplant, cut into wedges lengthways
Tartare sauce, to serve
Lemon wedges, to serve
Lime wedges, to serve

Batter

1 1/2 cups (225g) plain flour, sifted, plus extra, to dust
3 tsp baking powder, sifted
400ml chilled beer (or soda water)

Method

1.

Par-cook sweet potato in a medium saucepan of boiling salted water for 2 minutes. Drain and pat dry on paper towel, leaving slices to cool.
2.

Meanwhile, heat oil in a large saucepan to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough).
3.

To make the batter, place the flour and baking powder in a large bowl with a pinch of fine salt. Slowly whisk in beer until smooth and combined.
4.

Working in batches, dust slices of vegetables with flour, shaking off excess, then dip into batter, letting excess batter drip off. Deep-fry for 5-6 minutes, until light golden. Drain in a metal sieve placed over a plate. Return all fried vegetables to the oil and deep-fry for a further 1-2 minutes (see note), until golden, crispy and hot. Drain on paper towel and season to taste. Serve immediately.