| Servings |
|
Ingredients
Batter
- 1 cup all purpose flour
- 1 cup cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups club soda
- 1 egg
- 1 each acorn squash cut into thin wedges
- 1 each carrot peeled and cut into thin slices
- 1 each beet peeled and cut into thin slices
- 1 each sweet potato cut it into thin slices
- 1/2 lb brussel sprouts cut in half
- 1/8 cup additional cornstarch
Lemon Melagrana Dip
- 1/4 cup Lemon EVOO
- 1/4 cup Melagrana Whole Fruit White Balsamic Vinegar
- 1 tbsp honey
- 1/2 tsp salt
- 1 pinch cracked black pepper
- 1 pinch crushed red pepper flakes (optional)
- lemon wedges
Ingredients
Batter
Lemon Melagrana Dip
|
|
Instructions
- Heat oil in a large high-sided skillet over medium-high heat (until oil reaches 350°F)
- In a large bowl, add flour, cornstarch, baking powder, and salt. Whisk to combine.
- Add club soda and egg to the dry ingredients and whisk to combine the batter.
- Place all veggies into another bowl and sprinkle with 1/8 cup cornstarch. Toss to coat.
- Once the oil is hot, dip veggies into the batter, letting any excess drip off, and fry until light and crispy, about 1-2 minutes. You may need to work in batches depending on the size of your pan. Using a slotted spoon, remove fried veggies and transfer to a paper towel or wire rack to drain.
Lemon Melagrana Dip
- Add all the ingredients (minus the lemon wedges) into a bowl and whisk to combine. To serve, place veggies on a plate or platter with dipping sauce on the side. Serve with lemon wedges.