Veggie Fritters with Thai Peanut Sauce
Combine flour, baking powder, and salt in bowl. Stir in oil and mix until a
loose ball is formed. Add water gradually, mixing until a stiff batter is formed.
Blanch asparagus, broccoli, cauliflower, and carrots (zucchini and mushrooms
do not have to be blanched) by dipping them into boiling water for 1 minute;
drain and cool under cold running water. Dry on paper towels. Dip vegetables
into batter, allowing excess to drip off. Cook 3 or 4 at a time, until they
float in oil and desired browness is reached (about 2 minutes). Remove from
oil and drain on absorbent paper. Repeat until all vegetables are cooked.
Thai Peanut Sauce
Put onions, peanuts, coconut, water, garlic powder, sugar, and Cayenne in a blender container; blend until almost smooth. Pour into a small sauce pan. Cook and stir until mixture boils and thickens. May be served warm or cold.
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