From: Linda McCartney’s Home Cooking, p. 136
Deep-fried vegetables, covered in a batter. Serves 6 as a very special starter- great served with a dip (such as the Cucumber, Dill and Sour Cream Sauce on p. 144) or chutney. The kids will love the fried veg with tomato ketchup.
Variations: As we had an Indian meal, I decided to flavour the batter with 1 tsp. tandoori powder, 1/2 tsp. harissa and 1/2 tsp. salt- delicious.
I did not parboil the vegetables- some of them cooked through during frying (e.g. mushrooms), others (e.g. broccoli) retained some bite which I prefer.
Gluten-Free: I used 80g rice flour and 80g chickpea flour. The batter was very creamy and coated the veg well.