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Apr 30, 2012
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Crunchy Vegetables with Mango Yogurt Dip

By: Tricel Nava


Crunchy Vegetables with Mango Yogurt  Dip

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
1 egg

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

 

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.

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   

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).    

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.

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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