How to Make Veg Lollipop

Today I am sharing an easy and quick snack recipe for foodies and kids. This can also serve as a starter. It is a fun to make a healthy snack. When serving you can leave the dipping sauce and serve crispy lollipops only. These veg lollipops contain mildly flavored, assorted veggies with minimum seasoning. This is an Indo-Chinese style veg lollipop recipe.

To make veg lollipop recipe I am using well-chopped carrots, cabbage, spring onion and bell peppers. Here mashed potatoes & corn flour will act as binding agent. I am deep frying them you can also shallow fry them. The sauce adds a remarkable flavor to this veg lollipop. You can either trickle the sauce over the lollipops or serve separately. So let’s start with step by step Veg lollipop recipe.

Basic info:

Servings: 8-10

Cooking Time: 25 Minutes

Ingredients:

For Lollipops

Boiled potatoes - 150 g

Corn flour - 25 g

Cabbage - 30 g

Carrot - 30 g

Bell pepper - 30 g

Onions - 40 g

Green beans - 30 g

Chili flakes - 1/2 tsp

Salt - 1 tsp

Black pepper - 1/2 tsp

For Sauce

Sesame oil - 2 tsp

Water - 70 ml

Garlic paste - 1 tsp

Chili flakes - 1/2 tsp

Ketchup - 2 tbsp

Soy sauce - 2 tsp

PREPARATION:

In a mixing bowl, add boiled potatoes and other chopped lollipop vegetables.

Now add corn flour, chili flakes, salt and all other ingredients and mix them well.

Shape into small logs like lollipops. Insert a toothpick or lollipop stick into each log.

Heat oil in a pan to fry lollipops.

Deep fry 2-3 lollipop until turn golden brown. Drawn into a separate plate.

For sauce heat 2 teaspoons sesame oil in a pan, add 1 teaspoon garlic paste and cook for a minute. Then add 2 tablespoons ketchup, 2 teaspoons soy sauce, 1/2 teaspoon chili flakes and mix well.

Add 70 ml (1/4 cups) water and cook till the sauce thickens.

Spread this sauce over prepared lollipops. Garnish with spring onions.

Veg Lollipop Recipe is now ready to serve hot.