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Ingredients

  • vegetables that you like (i.e broccoli, squash, sweet potato, onion, peppers, etc.)

  • 200 ml ice cold water or soda water

  • rice flour

  • 1/2 tsp baking powder

  • vegetable, grapeseed, or canola oil

  • Kimo's ONO Grindz Chili Pepper Water

Preparation

  1. Cut the vegetables. Slice root veggies thinly, cut pepper into quarters, cut eggplant into quarters, and make slits 4 to 5 times. For broccoli or cauliflower, use small florets.

  2. Add cold water to a large bowl for the batter and sift in the flour and baking powder with a strainer or sifter.

  3. Mix but do not mix until smooth.

  4. You can dust the veggies with flour for extra crunch.

  5. Put oil about 1 inch high in a pan and warm it to medium heat at 335ยฐF. Dip the vegetables in the batter and put them in the pan.

  6. Deep-fry until cooked (about a few minutes, depending on the vegetable).

  7. Place them on a cooling rack or paper towels to drain excess oil.

  8. Once cooled, dip them in your favorite flavor/heat of Kimo's ONO Grindz Chili Pepper Water. Enjoy!


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