Karışık Kızartma Recipe
The Star of Summer Evenings: Mixed Vegetable Fry
A delightful vegetable feast where the aroma of eggplant fills the air, crispy potatoes perfectly complement the eggplant, and peppers brighten the palate with their flavor... A timeless yet essential recipe for those who want to make the most of summer’s freshest vegetables: mixed vegetable fry. You can serve it with garlicky tomato sauce and, if you like, yogurt or vegan yogurt. This dish adds color to your table while evoking nostalgic memories of summer evenings from childhood.
In this recipe, classic fry-friendly vegetables like potatoes, eggplant, zucchini, and peppers come together. Each vegetable is fried separately and set aside in a strainer. Usually, fried vegetables are drained on paper towels to absorb excess oil. However, this often causes the veggies to sit in oil-soaked paper. When drained in a strainer instead, the excess oil drips off without continued contact with the vegetables. The result: less oily, crispy on the outside, soft on the inside — perfectly balanced texture.
The tomato sauce truly elevates this dish. Made with garlic, vinegar, olive oil, and tomatoes, this sauce poured over the vegetables before serving makes you taste summer in every bite.
People call this recipe by many names. Some call it vegetable fry, others say fried vegetables with tomato sauce, some list all ingredients and call it eggplant-zucchini-potato fry, and others refer to it as şakşuka. But in my opinion, there’s a difference between şakşuka and mixed vegetable fry. Şakşuka is typically served with the sauce and yogurt already poured over the fried vegetables. With mixed vegetable fry, on the other hand, the sauce and yogurt are added at the diner's discretion.
There are a few tips to keep in mind when preparing this recipe. After chopping the vegetables, blotting them with a paper towel removes excess moisture, which prevents oil splatters and results in crispier vegetables. Frying each vegetable separately prevents flavors from mingling too much and ensures their textures stay just right.
This recipe is also suitable for vegans and can be served with just the tomato sauce or a quick vegan yogurt alternative like cashew yogurt.
If you're looking to serve something colorful, filling yet light on a summer evening, this dish is just right. Pair it with some ice-cold watermelon... and you have a plate full of summer’s finest.
Enjoy...
Ingredients
- 4 potatoes,
- 1 zucchini,
- 2 eggplants,
- 1 large red bell pepper,
- 300 g green peppers,
- 500 ml vegetable oil,
- Salt.
For the tomato sauce:
- 1 clove garlic,
- 2 cups grated tomatoes,
- 1 teaspoon salt,
- 1 teaspoon sugar,
- 2 tablespoons vinegar,
- 2 tablespoons olive oil.
Instructions:
- Peel and cut the potatoes to your desired shape and size,
- Heat the oil in a small saucepan,
- Carefully add the potatoes to the hot oil and fry on medium-high heat until golden and crispy,
- Remove the fried potatoes and place them in a strainer,
- Peel the zucchini in stripes and slice it into rounds,
- Fry in hot oil on medium-high heat until lightly golden,
- Transfer the potatoes to the serving dish and place the zucchini in the strainer,
- Cut the red pepper into large pieces and fry until softened,
- Add the zucchini to the serving dish and move the red peppers to the strainer,
- Add the green peppers to the hot oil and fry on medium-high heat until lightly golden,
- Add the red peppers to the serving dish and move the green peppers to the strainer,
- Peel the eggplants in stripes and slice them into rounds,
- Fry in hot oil on medium-high heat until lightly golden,
- Transfer the green peppers to the serving dish and move the eggplants to the strainer,
- Heat the olive oil and sauté the crushed garlic,
- Add the grated tomatoes and simmer for a few minutes,
- Stir in the salt, sugar, and vinegar. Simmer for a few more minutes and remove from heat,
- Serve the fried vegetables with tomato sauce and, if desired, yogurt or vegan yogurt.
Enjoy...