Mix all the batter ingredients together, pass through a fine sieve and allow to rest in the fridge. Scrub the baby carrots, cut the celeriac into 2 inch long and 1/2 inch wide batons, seed the pepper and cut into long triangles. Wash all the other vegetables and place in a bowl along with all the ingredients of the marinade. Allow to marinate for at least one hour. For the dipping sauce, boil all the sauce ingredients together for 10 minutes, cool, and blitz in a blender until very fine. Heat the oil to 160C. Dip the vegetables into the batter, then deep fry, a few pieces at a time, for 2-3 minutes until golden brown all over. Drain on kitchen paper and serve with the dipping sauce. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 4|
|Calories from Fat: 297 (47%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 22.4g|
|Cholesterol 52.9mg||16 %|
|Sodium 696.1mg||24 %|
|Potassium 831.3mg||22 %|
|Total Carbohydrate 78.5g||23 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 71.1g|
|Protein 10g||14 %|
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Calories per serving: 632
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