Vegetable Fritter

In a large mixing bowl, combine the all-purpose flour and baking powder. Mix well.

Add the rice flour and stir to combine.

Add salt, curry powder, and the egg whites.

Begin mixing while gradually adding cold water, just enough to form a thick batter with a smooth consistency.

Cut the eggplant, carrot, pumpkin, and red bell pepper into thin julienne (matchstick-style) strips. Set aside.

Pour the prepared batter over the vegetables.

Stir until the vegetables are well coated with the batter.

Heat vegetable oil in a deep pan or skillet over medium heat.

Once the oil is hot, scoop spoonfuls of the vegetable mixture and gently drop them into the oil.

Fry in batches until golden brown and crispy, turning occasionally for even cooking.

Remove and drain on paper towels to absorb excess oil.

Garnish with fresh mint leaves, if desired.

Serve hot with your favorite dipping sauce or enjoy as is!