Fondue Fun: Best Veggies For Oil-Based Dipping

Fondue is a fun and interactive way to enjoy a meal with friends and family. When it comes to vegetables, the options are endless. It is important to ensure that the vegetables are dry before adding them to hot oil to prevent spitting and bubbling. Some popular choices include mushrooms, zucchini, eggplant, summer squash, cauliflower, broccoli, parsnips, potatoes, bell peppers, asparagus, and carrots. These vegetables can be cut into small, evenly-sized pieces to ensure even cooking and maximize space in the fondue pot.

Mushrooms, zucchini, eggplant, and summer squash

When preparing mushrooms for oil fondue, it is best to use cremini or button mushrooms. Clean and dry the mushrooms thoroughly before adding them to the hot oil to prevent spitting and bubbling. Cut the mushrooms into small, evenly-sized pieces to ensure even cooking.

Zucchini is another great option for oil fondue, as it cooks well and provides a nice variety of textures and flavours. Cut the zucchini into small, evenly-sized pieces, similar to the mushrooms, to ensure even cooking in the oil.

Eggplant is also a suitable choice for oil fondue. Its unique texture and flavour can add interest to your fondue spread. As with the other vegetables, cut the eggplant into small, evenly-sized pieces to ensure even cooking.

Summer squash is another excellent choice for oil fondue. Its mild flavour and soft texture make it a versatile option for dipping in oil. Like the other vegetables, cut the summer squash into small, evenly-sized pieces to ensure it cooks evenly in the oil.

When preparing vegetables for oil fondue, it is important to ensure they are dry to prevent the oil from spitting and bubbling. It is also important to choose an oil with a high smoke point, such as canola, peanut, grapeseed, or sunflower seed oil. Additionally, do not fill the fondue pot more than halfway with oil, as it will expand and bubble when heated.

Cauliflower, broccoli, parsnips, and potatoes

When preparing vegetables for oil fondue, it is recommended to precook denser vegetables such as cauliflower, broccoli, parsnips, and potatoes until they are almost tender. Alternatively, you can roast them to add more flavour.

Preparation

Cut the cauliflower and broccoli into florets, cube the potatoes and parsnips, and leave pearl onions whole. You can also core and stem bell peppers and cut them into squares.

Cooking

Vegetables take about two to three minutes to cook in hot oil. To test if the oil is hot enough, drop in a bread cube. It should brown evenly in 20 to 30 seconds. The oil should bubble but not spatter.

Serving

You can serve the vegetables on a platter with skewers or fondue forks for your guests to cook their food. Most fondue sets come with forks that have different coloured spots at the end of the handles, so each guest knows which one is theirs. If your set doesn't have these, you can use markers to colour the ends of bamboo skewers.

Carrots, bell peppers, and pearl onions

When preparing carrots for oil fondue, it is best to cut them into small, evenly-sized pieces to ensure even cooking. Carrots are a sturdy vegetable that can withstand the high temperatures of oil fondue without disintegrating. They will add a sweet and earthy flavour to your fondue spread.

Bell peppers, also known as capsicums, come in a variety of colours, including red, yellow, green, and orange. For oil fondue, it is best to core and stem the peppers and cut them into squares. This preparation method ensures that the peppers cook evenly and provides a vibrant and tasty addition to your fondue.

Pearl onions are small, sweet onions that are perfect for oil fondue. You can leave them whole, as their small size makes them ideal for cooking in hot oil. They add a touch of sweetness and a delicate onion flavour to your fondue creations.

When selecting vegetables for oil fondue, it is important to choose those that are fresh and dry. Wash and thoroughly dry your vegetables before adding them to the hot oil to prevent spitting and bubbling. It is also crucial to choose a variety of vegetables to add flavour and nutrition to your fondue experience.

With carrots, bell peppers, and pearl onions as your base, you can create a colourful and tasty oil fondue spread. These vegetables pair well with various dipping sauces, such as aioli, cocktail sauce, or a simple squeeze of lemon. So, get creative, and enjoy the ultimate communal dining experience with your family and friends.

Tempura batter for vegetables

Vegetable tempura is a popular vegetarian choice when eating at a Japanese restaurant. The lightly fried vegetables are delicious as an appetizer, an accompaniment to a meal, or a topping for udon noodle soup. You can make this at home with a few simple ingredients, a little prep time, and some technique.

Ingredients

The batter is made of flour, potato starch (which keeps the batter light), baking soda (which makes the coating puff up), an egg, and ice-cold water. Using very cold water helps keep the coating light and crisp.

Technique

A common technique for mixing the batter is using chopsticks; this helps prevent overmixing. Mix the batter for a minute at most; over-mixing will make the tempura chewy. Lumps in the batter are normal. Alternatively, you can mix with a fork or small hand whisk.

Oil

Vegetable oil is a good choice because it has a high smoke point, is neutral in flavour, and is pretty affordable.

Vegetables

Vegetables including broccoli, cauliflower, and green beans are good for frying. Tougher veggies like sweet potatoes, carrots, and winter squash should be parboiled first and cooled before frying.

Temperature

When frying, if the oil temperature is too low, the food will take longer to cook and will absorb more oil, becoming greasy and soggy. Therefore, you must maintain the correct frying temperature; the easiest way to do this is to use a cooking thermometer.

Serving

Serve warm with a dipping sauce such as tentsuyu on the side.

Vegetable oil for vegans

Vegetable oil is a versatile cooking medium that can be used in a variety of dishes, including vegan fondue. When creating an oil fondue for vegans, it is important to select an oil with a high smoke point, such as sunflower, canola, peanut or grapeseed oil. These oils can withstand high temperatures without smoking or imparting an unpleasant taste or smell to the dish.

The Benefits of Vegetable Oil

Vegetable oil is chemically processed, which results in a product that is ideal for high-heat dishes. The processing removes much of its mineral content, creating a neutral-tasting oil. This lack of flavour makes it perfect for achieving a high smoke point, giving your food the right texture and consistency. Vegetable oil is also a good source of unsaturated fats and is perfect for baking, roasting, and frying.

Other Vegan Oils

There are several other vegan oils available that can be used as alternatives to vegetable oil, each with its own unique properties and benefits:

• Avocado oil has a high smoke point and a neutral flavour, making it ideal for frying and cooking. It is rich in healthy fats and contains heart-healthy oleic acid, a monounsaturated omega-9 fatty acid.
• Olive oil, especially extra virgin olive oil, is high in monounsaturated and polyunsaturated fats, which are considered healthy. However, it has a low smoke point and is not recommended for deep frying.
• Flaxseed oil is known for its high content of alpha-linolenic acid (ALA), an essential fatty acid that is necessary for vegan and vegetarian diets. However, it has a low smoke point and is not suitable for cooking with heat.
• Safflower oil has the highest smoke point among commonly used oils and a neutral flavour, making it ideal for high-heat cooking. It also has health benefits, such as reducing inflammation and improving heart health.
• Sesame oil is a good source of vitamins and minerals, including copper, manganese, calcium, magnesium, and vitamin E. It has a mild, nutty flavour and a medium-high smoke point, making it suitable for Asian, Middle Eastern, and Indian dishes.
• Canola oil is high in monounsaturated fats and low in saturated fats, with a neutral taste. It is suitable for frying and other high-heat cooking methods.
• Peanut oil is a nice source of unsaturated fats and vitamin E, an antioxidant. It has a strong peanut flavour and aroma, making it suitable for dishes that complement this flavour. Peanut oil also has a high smoke point, making it ideal for maintaining the texture of fried foods.

Vegetables for Oil Fondue

When it comes to selecting vegetables for an oil fondue, the options are endless. However, it is important to avoid frozen vegetables as they can cause the oil to boil over. Precutting and precooking potatoes and sweet potatoes are recommended, as they take a long time to cook from raw in the oil. Waxy potatoes, such as yellow potatoes, tend to work better.

Some vegetables that work well in an oil fondue include mushrooms, zucchini, eggplant, summer squash, cauliflower, broccoli, parsnips, potatoes, pearl onions, bell peppers, and avocado slices. Remember to cut the vegetables into small, evenly sized pieces to ensure even cooking and to provide enough space in the fondue pot.

Frequently asked questions