A Perfect Pantry

INGREDIENTS

• 100g sweet potato, peeled, sliced 2mm
• 100g pumpkin, peeled, sliced 2mm
• 100g carrot, peeled, sliced 2mm
• 100g zucchini, sliced 2mm
• 59g free range egg
• 1 cup iced water
• ¾ cup of plain flour
• ¼ tsp bicarbonate of soda
• 6 ice cubes

DIRECTIONS

1. Preheat oil in the deep fryer to 190°C for approximately 15 minutes.
2. Lightly whisk the egg and water in a bowl and gradually add the flour and bicarbonate of soda until it forms a lump free batter. Add the ice cubes and allow to stand for 2 minutes.
3. Lower the deep fryer basket into the hot oil. Pat dry the vegetables using paper towel and dip into the batter and then straight into the deep fryer basket. Deep fry for approximately 1 minute or until golden brown.
4. Raise basket to drain and rest on draining ledge. Serve immediately with soy sauce.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Stainless 3L Deep Fryer
• Stainless 4L Deep Fryer