Crispy Vegetables Recipe

Name: Crispy Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 Red Onion; 3-58 ounces, weight Cauliflower; 3-58 ounces, weight Broccoli; 3-58 ounces, weight Mushrooms; 3-58 ounces, weight Baby Corn; 4 cloves Garlic; 1/2 Tablespoons Vinegar; 1 teaspoon Salt; 1/2 teaspoons Black Pepper; 1 teaspoon Chili Flakes; 1 Tablespoon White Sesame Seeds; 1/2 cups Cornflour; Oil, For Frying

Servings: persons

1 Red Onion
3-58 ounces, weight Cauliflower
3-58 ounces, weight Broccoli
3-58 ounces, weight Mushrooms
3-58 ounces, weight Baby Corn
4 cloves Garlic
1/2 Tablespoons Vinegar
1 teaspoon Salt
1/2 teaspoons Black Pepper
1 teaspoon Chili Flakes
1 Tablespoon White Sesame Seeds
1/2 cups Cornflour
Oil, For Frying

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1.
2
Cut all vegetables into 1-inchs pieces.
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2.
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Put all vegetables in a big bowl.
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Sprinkle vinegar, salt , pepper, chilli flakes, sesame seeds, and cornflour.
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Mix well.
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3.
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Sprinkle a little water just to make sure the cornflour coats all the vegetables.
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4.
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Fry vegetables in hot oil.
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When vegetables float in the oil, take them out and then again re-fry it to make them crispier.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Red Onion, 3-58 ounces, weight Cauliflower, 3-58 ounces, weight Broccoli, 3-58 ounces, weight Mushrooms, and more.

Yes, Crispy Vegetables falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Vegetables

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