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Ref: 181
Heading: Canapes & Nibbles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   100 g  Veg of Choice cut into bite sized pieces
   140 g  Plain flour
   80 ml  Aquafaba, (juice from a can of chickpeas)
   2 tsp  Celery seeds ground
   1 tsp  Onion powder
   1 tsp  Garlic powder
   1 tsp  Cayenne pepper
   1 tsp  Black pepper
   1/2 tsp  salt
   80 g  Vegan Mayo (see Sauces & Dressings)
   1 tbsp  Wholegrain mustard
   1 tsp  English mustard
   to taste  salt
   g  freshly ground black pepper


  Step 1
Blanch veg in lightly salted water until just under cooked or to taste, drain & leave to cool.
  Step 2
Place all batter ingredients in a bowl & mix well, if too stiff add a little water.
  Step 3
Make the dip in a small bowl & set aside for dipping.
  Step 4
Coat veg in batter & deep fry until golden brown, do this in batches & keep warm in an oven until all cooked.
  Step 5
Place fried veg on serving plate with some cocktail or satay sticks & dip

Suggestion & Tips

Best veg for this recipe is cauliflower & root veg. you can add more cayenne pepper or chilli powder if you like spicier food. Leftover chickpeas can be used for chickpea fritters see Starters
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