Vegetable Lollipop

Instructions

1. 1

   Prepare the Vegetable Mixture (8-10 minutes)

   • In a large mixing bowl, combine the mashed potatoes, grated carrot, chopped cabbage, french beans, and capsicum.
   • It is crucial to squeeze out as much water as possible from the grated and chopped vegetables to ensure the mixture is firm.
   • To the bowl, add the ginger-garlic paste, green chillies, 3 tbsp of the cornflour, bread crumbs, soy sauce, black pepper powder, and salt.
   • Mix thoroughly with your hands until everything is well combined and forms a firm, non-sticky dough. If the mixture feels too wet, add a few more breadcrumbs.
2. 2

   Shape the Lollipops (5-7 minutes)

   • Lightly grease your palms with a drop of oil to prevent sticking.
   • Divide the mixture into 12 equal portions and roll each portion into a smooth, crack-free ball.
   • Carefully insert an ice cream stick about halfway into each vegetable ball, pressing the mixture firmly around the stick to secure it. Arrange the prepared lollipops on a plate.
3. 3

   Prepare the Coating Batter (2 minutes)

   • In a separate bowl, whisk together the remaining 3 tbsp of cornflour, 3 tbsp of all-purpose flour, and a pinch of salt.
   • Gradually pour in about 1/2 cup of cold water while whisking continuously to create a smooth, thin, and lump-free batter. The consistency should be similar to a thin crepe batter, just thick enough to coat the lollipops lightly.
4. 4

   Deep Fry the Lollipops (8-10 minutes)

   • Heat the oil in a deep pan or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately (around 180°C / 350°F).
   • Holding a lollipop by its stick, dip it into the batter, ensuring an even, light coating. Let any excess batter drip back into the bowl.
   • Gently slide the coated lollipop into the hot oil. Fry in small batches of 3-4 at a time to avoid overcrowding the pan and lowering the oil temperature.
   • Fry for 4-5 minutes, turning occasionally, until they are a deep golden brown and uniformly crispy.
   • Using a slotted spoon, remove the fried lollipops and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve Hot (1 minute)

   • Arrange the hot Vegetable Lollipops on a serving platter.
   • Serve immediately with your favorite dipping sauce like Schezwan sauce, sweet chili sauce, or tomato ketchup.