Ref: 181
Heading: Canapes & Nibbles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
100 g
Veg of Choice cut into bite sized pieces
Batter
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
Dip
80 g
Vegan Mayo (see Sauces & Dressings)
1 tbsp
Wholegrain mustard
1 tsp
English mustard
to taste
salt
g
freshly ground black pepper
Method
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