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Fried vegetables with chile sauce
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
359
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the vegetables
- 200 grams Pastry flour
- 1 egg
- 1 egg yolk
- 200 milliliters water
- salt
- 1 Red chili pepper (finely chopped)
- 600 grams mixed Vegetables (cut into bite-size pieces)
- vegetable oil (for fryer)
- lemon juice
- For the chile sauce
- 2 Red chili peppers (finely diced)
- 2 Tbsps Ketchup
- 1 Tbsp sugar
- 2 Tbsps White vinegar
- 1 generous pinch Chili powder
Preparation steps
1.
For the chile sauce, mix 2 tablespoons of water with diced chile peppers in a saucepan. Stir in sugar, ketchup, vinegar and chili powder. Simmer for about 1 minute.
2.
For the vegetables, mix 100 grams (approximately 3 ounces) of flour with egg, egg yolk, water, salt and chile until smooth. Let rest to slightly swell.
3.
Prepare fryer and preheat to 180°C (approximately 350°F).
4.
Dredge vegetables in remaining flour and then pull through batter. Immediately fry in fryer until golden brown. Drain on paper towels and sprinkle with lemon juice. Serve with chile sauce.
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