Vegetable Lollipop
Crispy, golden vegetable balls shaped into lollipops, coated in a spicy Indo-Chinese batter and deep-fried to perfection. A fun street-food starter that combines grated veggies with bold garlic and chili flavors, perfect with schezwan chutney.
For 4 servings
- prep · ~10 min
Prepare the vegetables.
1.Grate the cabbage finely using a box grater or food processor.2.Grate the carrot finely.3.Finely chop the bell pepper.4.Finely chop the spring onion whites and green parts, keeping them separate.5.Mince the garlic cloves, grate the ginger, and finely chop the green chilies. - steam · ~7 min
Steam the grated vegetables.
1.Combine the grated cabbage, carrot, and chopped bell pepper in a steamer-safe bowl.2.Steam over boiling water for 5 minutes until the vegetables soften slightly.3.Remove and let them cool.4.Squeeze out all excess water from the steamed vegetables using a clean kitchen towel.TIPSqueezing out the water is crucial — any moisture left will burst the lollipops in the hot oil. - mix · ~5 min
Form the vegetable binding mixture.
1.In a large mixing bowl, add the squeezed vegetables, mashed potato, chilli powder, pepper, and salt.2.Add the chopped spring onion whites, ginger, garlic, and green chilies.3.Sprinkle the all-purpose flour and corn flour over the mixture.4.Mix well with your hands until the mixture is firm and holds shape.TIPThe mashed potato acts as a glue — don't skip or reduce it. - prep · ~10 min
Shape the lollipops.
1.Grease your palms with a little oil.2.Take a small lemon-sized ball of the mixture.3.Insert an ice cream stick halfway into the center.4.Press the mixture firmly around the stick to form a smooth, tight ball or oval.5.Repeat with the remaining mixture to make 12 lollipops.TIPPress firmly so the ball doesn't slide off the stick while frying. - prep · ~15 min
Chill the shaped lollipops.
1.Place the shaped lollipops on a plate in a single layer.2.Refrigerate uncovered for 15 minutes to firm up. - mix · ~2 min
Prepare the batter.
1.In a bowl, combine the all-purpose flour, corn flour, ginger-garlic paste, red chilli powder, and salt.2.Add water little by little, whisking continuously to form a smooth, lump-free batter.3.The batter should coat the back of a spoon — not too thick, not too thin.TIPKeep the batter slightly runny for a thin, crispy, non-doughy coating. - fry · ~10 min
Fry the vegetable lollipops.
1.Heat oil in a deep kadai to 350°F (175°C).2.Hold each lollipop by the stick, dip it into the batter to coat completely, and let the excess drip off.3.Carefully slide the battered lollipop into the hot oil.4.Fry 3-4 lollipops at a time for 4-5 minutes, turning occasionally, until crisp and deep golden brown.5.Drain on paper towels.TIPDon't overcrowd the pan — it drops the oil temperature and makes the lollipops greasy. - serve · ~1 min
Garnish and serve hot.
1.Arrange the fried lollipops on a serving platter with the sticks facing outward.2.Sprinkle the reserved spring onion greens on top as garnish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze every drop of water from the steamed vegetables to prevent the lollipops from bursting in oil.
- 2Chill the shaped lollipops for 15 minutes so they hold together firmly when dipped in batter.
- 3Keep the batter slightly runny — a thick batter results in a doughy, not crispy, coating.
- 4Fry only 3-4 lollipops at a time to maintain oil temperature and ensure even crisping.
- 5Insert the ice cream stick deep into the center and press the mixture tightly so it doesn't slide off.
- 6Use a kitchen thermometer to keep oil at 350°F (175°C) for a golden, non-greasy finish.
Adapt it for your goals.
Baked
Instead of deep-frying, brush the lollipops with oil and bake at 400°F (200°C) for 20 minutes, flipping once, for a lighter, lower-fat version.
high proteinHigh-protein
Replace half the mashed potato with crumbled paneer or boiled and mashed soya chunks to boost protein content while keeping the texture similar.
gluten freeGluten-free
Swap all-purpose flour with rice flour or chickpea flour (besan) in both the mixture and batter to make the dish gluten-free without sacrificing crispiness.
cheesyCheesy
Add a small cube of mozzarella or processed cheese in the center of each lollipop before shaping for a gooey, molten-cheese surprise inside.
Why this is on our healthy list.
Rich in Fiber
Cabbage, carrot, and bell pepper provide dietary fiber that supports digestion and helps maintain a healthy gut.
Good Source of Vitamin A
Carrots are packed with beta-carotene, which the body converts to vitamin A for healthy vision and immune function.
Low in Saturated Fat
When deep-fried in vegetable oil and drained well, these lollipops contain minimal saturated fat compared to many fried snacks.
Contains Antioxidants
Green chilies and bell peppers supply vitamin C and capsaicin, which have antioxidant and anti-inflammatory properties.
Frequently asked questions
Excess moisture in the vegetable mixture is the main cause. Make sure to squeeze out every drop of water after steaming, and chill the shaped lollipops before battering.
