Deep Fried Garden Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A great Vegetarian dish for all those garden vegetables coming to an end. Ingredients:
batter |
1-1/2 cups pillsbury best® all purpose flour, divided |
2 tablespoons cornstarch |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup milk |
1 egg, lightly beaten |
crisco® all-vegetable shortening, for deep frying |
vegetables |
choose any combination of the following |
1/4 inch slices zucchini |
1/4 inch trimmed green beans |
large mushrooms |
1/8 inch slices carrot |
1/8 inch slices sweet potato |
1/2 inch strips green or red bell pepper |
Directions:
1. 1.Combine 1 cup flour, cornstarch, baking powder, salt, pepper, milk, and egg in medium bowl. Stir until smooth. Refrigerate 30 minutes.
2. 2.Heat 2 or 3 inches Crisco to 365ºF in deep fryer or deep saucepan. Heat oven to 200ºF.
3. 3.Place 1/ 2 cup flour in paper or plastic bag. Add vegetables a few at a time. Shake to coat. Shake off excess flour.
4. 4.Dip vegetables, a few at a time, in batter. Let excess drip off. Fry in shortening heated to 365ºF. Fry 3 or 4 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels.
5. 5.Place fried vegetables on heatproof plate, or pan in 200ºF oven to keep warm until all vegetables are fried. Sprinkle lightly with salt. Serve immediately.
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