Chickpea Battered Veggie Fry

Featured in the Honolulu Star-Advertiser on February 22, 2012.



Chickpea Battered Veggie Fry

For the batter:

  • 1 cup chickpea flour (available at local health food stores)
  • 3 tablespoons cornstarch
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Pinch of cayenne (optional)
  • 1 cup warm water

For the vegetables:

  • 3 carrots, peeled and cut in long 3-inch sticks
  • 1 small bunch kale, stems removed
  • 1 small sweet onion, sliced into rings
  • 1 small sweet potato, peeled and thinly sliced


  1. Sift together the chickpea flour, cornstarch, baking powder, salt and cayenne and then whisk in the water until batter is smooth.
  2. Allow the batter to rest for 30 minutes.
  3. Heat 3 or 4 inches of canola oil in a wok, frying pan or deep fryer to between 360°F and 375°F.
  4. Whisk the batter, which will have separated.
  5. Working in batches so that you don't crowd the pan, dip the vegetables in the batter to coat thoroughly and carefully place in the hot oil.
  6. It should take less than two minutes to achieve a golden brown crust.
  7. Carefully remove from the oil and transfer to a drip rack or paper towel lined tray.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
200 calories, 9 g fat, 0.5 g saturated fat, 0 mg cholesterol,
600 mg sodium, 26 g carbohydrate, 4 g fiber, 5 g sugar, 5 g protein


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