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Veggie Fritters with Thai Peanut Sauce

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 5 teaspoons vegetable oil
  • 2/3 cup cold water
  • 4 cups asparagus tips, broccoli or cauliflowerettes, carrot sticks, pea pods, zucchini slices, or mushrooms
  • Thai Peanut Sauce (Recipe below)

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.
Makes about 1 1/3 cups batter

Thai Peanut Sauce

  • 2 tablespoons finely chopped onions
  • 3/4 cup roasted shelled Virginia-type peanuts
  • 1/4 cup shredded coconut
  • 3/4 cup water
  • 1/2 teaspoon garlic powder
  • 2 teaspoons brown sugar
  • 1/4 to 1/2 teaspoon Cayenne
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice

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.
Makes about 1 cup

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