Turkish Crispy Delight

Ingredients

• 2 medium eggplants (about 500g / 1.1lb), sliced into rounds 2 medium eggplants (about 500g / 1.1lb), sliced into rounds
• 2 medium zucchinis (about 400g / 0.9lb), sliced into rounds 2 medium zucchinis (about 400g / 0.9lb), sliced into rounds
• 2 bell peppers (any color), sliced into strips 2 bell peppers (any color), sliced into strips
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving
• Yogurt, for serving (optional) Yogurt, for serving (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the flour, baking powder, salt, and black pepper.
2. 2.
   Add enough water to the flour mixture to create a smooth batter. The consistency should be similar to pancake batter.
3. 3.
   Heat vegetable oil in a deep frying pan or pot to a medium-high temperature.
4. 4.
   Dip the sliced vegetables into the batter, ensuring they are evenly coated.
5. 5.
   Carefully place the coated vegetables into the hot oil, frying them in batches to avoid overcrowding the pan.
6. 6.
   Fry the vegetables until they turn golden brown and crispy, about 3-4 minutes per side.
7. 7.
   Use a slotted spoon to transfer the fried vegetables to a paper towel-lined plate to remove excess oil.
8. 8.
   Repeat the frying process with the remaining vegetables.
9. 9.
   Serve the Kızartma hot with lemon wedges and yogurt on the side, if desired.

Treat your ingredients with care...

• Eggplants — Salting the sliced eggplants and letting them sit for 15 minutes before rinsing and patting dry helps remove any bitterness.
• Zucchinis — Choose firm zucchinis with smooth skin for the best texture in the final dish.
• Bell peppers — Any color of bell peppers can be used, but using a mix of colors adds visual appeal to the dish.

Tips & Tricks

• To ensure a crispy texture, make sure the oil is hot enough before frying the vegetables.
• Serve the Kızartma immediately after frying to maintain its crunchiness.
• Experiment with different dipping sauces such as garlic yogurt or a spicy tomato sauce for added flavor.

Serving advice

Kızartma is best served as an appetizer or side dish. Arrange the fried vegetables on a platter and garnish with fresh herbs such as parsley or mint. Serve with lemon wedges and a side of yogurt for dipping.

Presentation advice

For an eye-catching presentation, arrange the different vegetables in a colorful pattern on the serving platter. Sprinkle some paprika or sesame seeds on top for an extra touch of visual appeal.