Just because I live a low-carb lifestyle doesn’t mean I can’t what whatever I want. I have found ways around restrictions and this has to be my addiction. Tons of flavor and no guilt associated with my indulgence.
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon paprika
1 cup coconut flour (if you enjoy carbs, use chickpea flour here for a healthy snack but when you do, cut the water to 3 tablespoons)
3 eggs (if you choose not use eggs, feel free to substitute more water, I would only add 3-4 tablespoons of water. You want the batter to remain thick so it coats the vegetables.)
1/4 cup water
4 cups of vegetables: eggplant, squash, zucchini, onions, peppers or any other vegetable you desire; washed and cut into medium sized pieces.
oil for frying (I prefer peanut, coconut, lard or just good old grape-seed oil)
Mix together the batter, it should be quite thick.
In an electric skillet or deep-fat fryer, heat 1-2 inches of oil to 375 degrees F. Place a small amount of the batter int he oil, when it begins to bubble and cook immediately without burning, it is ready to use.
Place the vegetable in the batter and cook similar vegetables together until the outside is golden brown. Do not overcrowd the pan or it will not cook properly. Fry a few at a time for 1 to 1 1/2 minutes on each side or until golden brown.
Drain on paper towels (keep warm in a 300 degree F oven).
TIP: Premake/mix the batter and leave the water out, you can use this to fry meat. It is a great dry rub for spicy fried chicken.