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- Prepare the Vegetables:
- Grate the zucchini, carrot, and potato. Place them in a clean cloth or kitchen towel and squeeze out the excess water. This step is crucial to prevent the mixture from becoming too soggy.
- Finely chop the spinach and onions.
- Mix the Ingredients:
- In a large bowl, combine the grated zucchini, carrot, potato, chopped spinach, and onions.
- Add the grated cheese (if using), all-purpose flour, cornflour, bread crumbs, green chilies, ginger-garlic paste, cumin seeds, garam masala, red chili powder, and salt. Mix everything thoroughly until you get a sticky dough-like consistency.
- Shape the Sticks:
- Take a small portion of the mixture and shape it into a stick or log. Repeat with the remaining mixture.
- If the mixture is too sticky, you can lightly grease your hands with oil to make shaping easier.
- Coat the Sticks:
- Dip each stick into the cornflour slurry, making sure it’s coated well.
- Roll the stick in bread crumbs, pressing gently to ensure the crumbs stick well to the surface.
- Fry the Sticks:
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, gently place the sticks in the oil, a few at a time, without overcrowding the pan.
- Fry the sticks until they are golden brown and crispy on all sides, about 4-5 minutes.
- Use a slotted spoon to remove the sticks from the oil and drain on paper towels to remove excess oil.
- Serve:
- Serve the vegetarian sticks hot with your favorite dipping sauce, such as marinara, ketchup, or a yogurt-based dip.
Tips:
- Ensure the vegetables are well-drained to prevent the mixture from becoming too wet.
- You can add other vegetables like bell peppers or corn for added flavor and texture.
- These sticks can be baked instead of fried for a healthier option. Preheat your oven to 400°F (200°C) and bake the sticks on a greased baking sheet for about 15-20 minutes or until golden brown, turning them halfway through.
Enjoy these crispy, flavorful vegetarian sticks as a delightful snack or appetizer!
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