1 each Turnip
100 g sunchoke
1 each Beets
1 each Leek
10 g cornstarch 1/2 CUP PLUS 4 TBS
½ cup Plain Flour
¾ tsp Baking powder
3 cup Oil (Not Inc.)
10 g coconut flakes 1/4 CUP
Veggie Prep:
Beets - Peel and cut into wedges
Sunchokes - Peel with a back of a spoon, and cut into medium thick sticks.
Turnip - Peel and cut into similar sized sticks as the sunchokes
Leeks - Cut in half lengthwise, trim a couple inches of the green off.
Take 1/2 c of the cornstarch and put in a large bowl. The rest of the cornstarch you can scatter on a
plate for later use.
Add flour/baking powder/coconut flake mix to the cornstarch, 1/4 tsp salt, 2tsp of grape-seed or
vegetable oil, and 3/4 cup of carbonated water (or beer if you're feeling fun). Whisk all together till
smooth.
Pour the frying oil (you can use canola, vegetable, or sunflower) in a medium saucepan and heat over
medium high heat until very hot then turn down to medium. .
Take each piece of vegetable and toss in the cornstarch on the plate, shake off excess, dunk in the
batter, allow batter to drip off a bit, and carefully put in your hot oil. As they fry, turn over and
make sure each side cooks till golden and crispy. Leeks take about 1 minute, beets and turnip will take
longer - around 3 minutes. After their cooked transfer to a paper towel lined plate.
Serve right away with dipping sauce.
