Recipe- Make Your Evening Special With Crispy Veg Nuggets And Sichuan Sauce

These crispy veg nuggets disappear before you know it because even though they are made of just veggies (pretty much), they are loaded with flavour. Dip them in some Sichuan sauce for an extra kick!Let’s take a moment to admire these bite sized beauties. And how fried food tastes amazing. We might have a love hate relationship with deep fried, but I truly believe in giving into those cravings once in a while. Especially when it’s this good.

The cool trick while binding these crispy veg nuggets is that you don’t need any extra liquid or eggs here. While you mix the veggies with the sauce, aromatics, cornflour and all purpose flour, the veggies automatically release enough liquid that they create a thick binding.

Ingredients

1/2 cup finely shredded Carrots
1/2 cup finely chopped Green Beans (french beans)
2 cups finely shredded Cabbage
2 teaspoons finely chopped Garlic
2 teaspoons finely chopped Ginger
3 tablespoons Sichuan sauce (or any other hot sauce like Sriracha) + extra for serving
1 teaspoon white Pepper Powder
1/2–3/4 teaspoon Salt
4 tablespoons Corn flour
2 tablespoon All purpose flour or Maida
Oil for deep frying

Method

* Add the carrots, beans and cabbage to a food processor and process very finely.

* Take the mixture out in a bowl and add ginger, garlic, sichuan sauce, salt, white pepper, corn flour and all purpose flour and mix well.

* The veggies will start releasing liquid and you’ll get a thick batter (like in the video above). Form into 1.5″ long cylindrical fingers. Form all the fingers.

* Heat oil for frying the fingers. The temperature should be between 325-350F (180C).

* Deep fry the fingers, making sure not to overcrowd the pan or the temperature of the oil will drop really fast.

* Fry till they are a deep golden brown, and then take them out on a tissue lined plate.

* Serve immediately with sichuan sauce or ketchup on the side.