Deseed and slit capsicum in thick vertical strips. Slice baby corn in vertical halves. Peel and stil the banana vertically in quarters. Keep aside. Mix the flours, vinegar sauces, ginger, garlic, chilli and salt and make a batter. The batter should not be too thick, it should coat the vegetables slices thinly. Heat oil in a frying pan, dip the vegetables, in the batter, piece by piece. Gently put into the hot oil. Allow to become crisp on medium heat. Drain and place on a kitchen paper to absorb extra oil. Serve hot with tomato ketchup or red chilli garlic sauce. Making time: 15 minutes Makes: 18-20 assorted fritters Shelflife: Best served immediately Variation: Use any other vegetables (eg. cauliflower) or fruit (eg. cooking apples) of your choice.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 14 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 423.4mg||15 %|
|Potassium 663.2mg||17 %|
|Total Carbohydrate 112.2g||33 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 106g|
|Protein 10.5g||15 %|
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Calories per serving: 500
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