Back to Recipe Menu

Crispy fried vegies with a coriander relish


  • Whisk 200 gm plain flour with the potato flour, lager, 25 ml oil, the egg yolk, milk and seasonings until well combined. Then refrigerate for 1 hour, whisking now and again.
  • To make the relish, process the coriander and mint with the chilli, water and lemon juice to form a puree. Then add a good pinch of salt and the yoghurt. Briefly whiz up and taste for seasoning. Set aside.
  • In batches, toss the vegies in extra flour, dip in the batter and then deep fry until golden, without overcrowding. Drain well on kitchen paper towels.
  • Serve the vegies with the sauce in a small bowl on the side.
  • nb.  Leftover batter can be stored in the fridge and used within 2-3 days.


  • 200+ gm plain flour
  • 50 gm potato flour
  • 300 ml lager, at room temp.
  • vegetable oil
  • 1 large egg yolk
  • 1 cup milk
  • sea salt & freshly ground pepper
  • 1¾ tightly packed fresh coriander leaves
  • ½ cup tightly packed fresh mint leaves
  • 1 small green chilli, chopped
  • 2 tbsp cold water
  • 1½ tbsp fresh lemon juice
  • ½ cup plain yoghurt
  • 1 large yellow capsicum, cored, seeded & finely sliced
  • 1 large sweet potato, very finely sliced
  • 1 large eggplant, finely sliced
  • 1 large zucchini, finely sliced
  • ½ cauliflower, cut in small florets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm