Found search engine
Nutrition Information*
per serving
Calories: 393.6
Total Sugars: 1.3g
Carb.: 79.9g
Fiber: 4.4g
Total Fats: 3.9g
Cholesterol: 7.6mg
Protein: 10.3g
Sodium: 594.9mg
*Data provided by USDA
corn oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 pinch cayenne pepper
1 tablespoon curry powder
1 tablespoon butter
1 1/2 pounds potatoes ; and other assorted vegetables
1/2 cup water ; more if needed
Submitted by apronchick
Batter-Fried Vegetables
Cal: 394 Fat: 4g Carbs: 80g Protein: 10g Fiber: 4g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
19.7
--
26.6
17.8
5.9
2.5
20.7
24.8
Calories: 393.6
Total Sugars: 1.3g
Carb.: 79.9g
Fiber: 4.4g
Total Fats: 3.9g
Cholesterol: 7.6mg
Protein: 10.3g
Sodium: 594.9mg
*Data provided by USDA
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
Put at least 3 inches of oil in a large deep saucepan. Turn the heat to high and keep it there until you can drop in a pinch of flour and it sizzles. To make the batter: combine the flour, baking powder, salt, spices and butter in a bowl. Add about 1/2 cup cold water and whisk to the consistency of thick cream. Dip the vegetables into the batter and then slide them into the oil. Fry each piece until golden. Drain on paper towels and serve immediately.
Leave a Review:
You are submitting anonymously. To submit under your username, please log in or join.