Deep Fried Goodness

I was going to say I usually am not a fan of deep friend things, but then I remembered all those appetizers from last year and cheesy fries that I craved every few days. Anywho, I made these as a "wariety" for the Pops for his Chaturmas...and well we all ended up eating them leaving him no left overs for today because they turned out to be just thaaattt good. So if you don't mind opening all your doors and windows to the chilly air outside, I urge you to give these a try.

Deep Fried Cheesy Broccoli, Carrots, Potatoes

I really eyeballed this recipe, so really just give it a whirl and I'm positive it will turn out just as good for you!

Potato Prep:

Wash and peel 2 medium sized yellow or white potatoes. Slice to them ~1/2 cm thickness and leave them to kinda of dry while preparing the rest of the things.

Carrot Prep:

Rinse a handful of the ready peeled carrot sticks. Drop them in a small pot full of water and bring to boil. 

Broccoli Prep:

Wash a handful of broccoli florets and cut the stems off, but keep them long enough that you can hold them by just a pinch. Drop them into the pot with carrots and keep at boil for ~3 minutes.

Drain the boiling water out of pot and immerse carrots and broccoli in an ice water bath for a few minutes. 

Drain cold water and let carrots and broccoli dry on paper towel.

"Kheru" Prep--Kheru is a Guju term. I believe its called "batter" in English, but I learned Guju first so that first term that came to me.

Once again this recipe is farali--but instead of the two farali flours, just substitute all-purpose flour.

• 4 tbl shredded Cheddar cheese
• 2 heap tbl yogurt
• 1 serrano pepper--grinded with hand held grinder
• 1/2 tsp black pepper
• 2 tsp salt
• 1 c. Buckwheat flour
• 1.5 c. Rajigira flour
• 1-2 quarts cooking oil heated to about 375 degrees F in pot leaving at least 3" space at top of pot

Mix all this together and then add water to make a semi-smooth (you don't have to break the cheese) batter that has the consistency of pudding (enough to make it stick to the vegetables).

Drop a tiny bit of batter into the oil to see if it is ready--the oil will start to bubble a lot around the batter.

Dip each vegetable into the batter one at a time and place carefully into deep fryer. HOT OIL WILL BURN YOU RIDICULOUSLY! Remove when dark golden brown with a slotted long arm spoon and place on a paper towel on a plate.

Dip in spicy honey mustard dip or squeeze some lemon on and shake some masala on.