Ingredients:
- carrots, peeled and cut into 1/2-inch strips
- fennel, cored and cut into 1/2-inch strips
- yellow squash or zucchini, cut into 1/2-inch rounds
- celery, peeled , split lengthwise, cut into 3 to 4-inch lengths
- salt , as needed
- lemon-garlic dipping sauce , recipe follows
Directions:
- 8 cups vegetables, such as:
- Fill a large pot of salted water and place over high heat. Prepare an ice bath and set aside. While water is heating, prepare the batter and proceed with the following steps.
- Combine the flour, cornstarch, black pepper and cayenne and mix well with a whisk. Slowly whisk in the beer until batter is completely smooth. The consistency should be like heavy cream. Set aside to rest for 1 hour.
- Place the eggplant slices into a mixing bowl and sprinkle with salt. Toss to evenly coat slices. Place the slices on a wire rack set over paper towels and set aside for 30 minutes.
- Preheat a deep-fryer to 375 degrees F.
- When the salted water comes to a boil, blanch the carrots and fennel, in batches, until crisp-tender, about 30 seconds. Remove and immediately submerge in the ice bath. Drain, pat dry and set aside.
- When the vegetables are blanched and patted dry, begin frying each vegetable, in batches, as follows: completely submerge each vegetable piece in the batter and then remove it, letting the excess batter drip back into the bowl. Transfer to the deep-fryer, adding as many pieces as will fit without overcrowding. Cook until the vegetables are golden brown, 2 to 3 minutes. Transfer to a large plate or baking dish lined with paper towels to drain briefly before serving. Sprinkle with salt, to taste. Repeat with the remaining vegetables and serve with the Lemon-Garlic Dipping Sauce.
- Note: Other veggies may be used, as desired - blanched broccoli or cauliflower, thinly sliced onions, strips of bell pepper, blanched sweet potato batons, etc., all make nice additions.
- Lemon-Garlic Dipping Sauce:
- Combine the egg yolks, lemon juice, garlic and mustard in the bowl of a food processor and process on high speed for 30 seconds. While the machine is running, add the olive oil and extra-virgin olive oil in a very thin, steady stream, until completely incorporated, smooth and thick. Add the salt and cayenne, taste, and adjust the seasoning if necessary.
- Transfer to a nonreactive bowl for serving and refrigerate until ready to serve, up to 1 day in advance. (Return to room temperature before serving.)
- Yield: about 1 1/2 cups sauce
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 607.79 Kcal (2545 kJ) | ||
| Calories from fat | 445 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.44g | 76% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 228.9mg | 10% | |
| Potassium | 71.27mg | 2% | |
| Total Carbs | 33.52g | 11% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 4.09g | 8% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 16.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 372.27 Kcal (1559 kJ) | ||
| Calories from fat | 272.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.28g | 76% | |
|---|---|---|---|
| Cholesterol | 33.42mg | 18% | |
| Sodium | 140.2mg | 10% | |
| Potassium | 43.65mg | 2% | |
| Total Carbs | 20.53g | 11% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 2.51g | 8% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 0.3mg | 3% | |
| Calcium | 10.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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