Snack on this finger food and you'll be on your way to a healthy start.
Serves 4 Prep Time 7 minutes Cooking Time 7 minutes
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 cup ice cold water
assorted vegetables (suggested: cauliflower, broccoli, potatoes, carrots, onion),
washed, trimmed, and peeled
3 cups oil or vegetable fat for deep-frying
For the Mango-Yogurt Dip
meat of 1 mango
1 cup yogurt
1 teaspoon Dijon mustard
1 tablespoon honey
1/2 teaspoon turmeric
salt, to taste
a few chopped mint leaves
1 Sift all-purpose flour and cornstarch into a bowl. Add salt, pepper, paprika, and garlic powder. Gradually add water and egg into the flour mixture and mix with a whisk. Continue to stir until all lumps have disappeared. Leave the batter to rest. Meanwhile, preheat the oven to 150ºF.
2 Wash and trim the vegetables, peeling when necessary. Separate the cauliflower and broccoli into florets. Cut the potatoes and carrots into thin slices. Cut the onion into eight slices
3 Heat oil for deep-frying. Place a double layer of paper towels on a large plate. Put a few drops of the batter into the oil. If it floats immediately, the oil is hot enough (or at 340ºF).
4 Stir the batter again. Drop the vegetables into the batter in small portions. Pick them out and deep-fry the pieces for about 3 minutes, or until they are nice and brown, turning them continuously. Place fried vegetables on paper towels to drain. Keep vegetables hot and crunchy in a 150ºF oven.
5 Once all the vegetables have been deep-fried, remove from paper towels and serve immediately with the mango yogurt dip.
6 Make the dip: In a blender, puree the mango and combine with yogurt, Dijon mustard, honey, and turmeric. Season with salt to taste and put in mint leaves.
Photography by Louie Aguinaldo | Food Prep by Tricel Nava of Heny Sison Culinary School | Styling by Angelo Comsti | Tablecloths from Rustan's Department Store
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