Ingredients
- 100g asparagus spears
- 100g carrots
- 100g purple aubergine
- 100g baby corn, halved
- 100g broccoli florets
- 1-litre sunflower oil, for deep-frying
For the batter:
- 200g self-raising flour
- 400ml ice-cold water
- 1⁄4 teaspoon salt
For the mustard mayonnaise:
- 2 dessertspoons sugar
- 1 dessertspoon vinegar
- 1⁄4 teaspoon salt
- 1 dessertspoon water
- 100g mayonnaise
- 20g English mustard
- 25ml milk
Directions
1 Prepare the vegetables by removing the hard end of the asparagus by holding the end and the middle of the stalks and bending gently so that the hard inedible bit will snap off. Cut the remainder into 5cm pieces.
2 Cut the carrots lengthways into slices approximately half a centimetre in width, then slice into pieces into 5-6cm lengths.
3 Cut the aubergine lengthways into slices approximately half a centimetre in width and cut each slice into four pieces.
4 To make the batter, mix the self-raising flour with ice-cold water and salt until you have a smooth batter.
5 To make the mustard mayonnaise, mix the sugar, vinegar, salt and water in a saucepan over a low heat until the sugar and salt have dissolved. Leave to cool.
6 Put the mayonnaise, English mustard and milk in a bowl and, using a whisk, slowly pour in the sugar, vinegar and salt mixture, whisking until they are well blended.
7 Using a deep fat fryer or heavy saucepan, heat the oil to a sizzling 180C. Dip the vegetables in the batter, drop into the sizzling oil and cook until crispy and golden, about one to two minutes.
8 Remove and place onto kitchen paper to absorb any excess oil. To serve, arrange a selection of different vegetables on each plate and serve with mustard mayonnaise on the side.
Recipe courtesy of Saba.
For more vegetarian recipes, click here.
Tips
Vegetablescookatdifferent speeds so start with the carrots, followed by the asparagus, the baby corn, broccoli and finish with the aubergine, but keep them crunchy.
