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  • Deep Fried Vegetables

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    Deep Fried Vegetables
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 lb carrots, peeled and cut into thin sticks
    • 16 x baby asparagus
    • 3/4 lb fresh mushrooms
    • 4 sm zucchini, unpeeled and cut into thin sticks
    • 4 sm eggplant, unpeeled and cut into slices
    • 4 x Vidalia or possibly other sweet type onion, cut into slices
    • 4 x and 1/2 c. water
    • 3 c. flour
    • 2 c. vegetable oil for frying Salt and pepper
    • 2 x lemons cut into slices

    Directions

    1. Boil carrots in salted water for two min or possibly till just done and still crunchy. Rinse immediately in cool water. Wash other vegetables. Put water in a bowl and slowly fold in the flour to make batter. The batter should be creamy and smooth.
    2. Heat oil to 370 degrees in pan. Dip veggies into batter and then carefully put in warm oil a few at a time. Fry veggies till golden and then turn to fry other side. Remove with tongs or possibly slotted spoon and drain on paper towels. You may then put veggies in a hot oven to keep them hot till all the veggies have been fried. Place fried veggies on serving platter, season with salt and pepper and serve with lemon slices.

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