Crispy vegetable mountain
I just love this recipe. It is reminiscent of Onion Bhaji. I often use fermented cabbage that is too sour and mix with onions and any other veggies that I have around. I usually have some fermented flour and egg mix going in the fridge so it's easy to whip some of this out and combine it with the shredded vegetables. I have a deep fat fryer. I use good oil in it (coconut oil) and change the oil when it has gone brown. Deep fat frying with good oil is great because it locks in flavour and nutrients. If you don't have a deep fat fryer, use a small heavy pain and fry in small portions. The flour and egg mix (batter) gives this a delicious crispy exterior. It's great as a starter or alongside a main course and is very filling.
Ingredients
- 1 mug plain flour
- 1 egg
- 1 small to medium size shredded cabbage
- 1 small or medium size onion
- 1 carrot shredded
- 1/2 mixed herbs or spices
- Salt & pepper
- 30 + mls Kombucha
Method
- Make the batter by combining the flour, egg and kombucha into a smooth just runny paste. Use as much kombucha as you need to create the desired consistency.
- Leave the batter to ferment for 4-24 hours.
- Combine all the shredded vegetables, herbs and spices in a bowl and mix thoroughly. Add a shake of salt and pepper.
- Add the batter to the vegetables and mix thoroughly.
- Heat up your good oil (test a small piece of vegetable to check that it sizzles when you add it) and add portions of the vegetable mix. Deep fry until golden, turning as necessary.
- Drain off excess oil.
- Enjoy!