Crispy Fried Vegetables Recipe
Ingredients
| Assorted fresh vegetables | 2 Pound (Such As Asparagus, Green Beans, Cauliflower, Peeled Eggplant, Mushrooms, Green Onions, Sweet Red Or Green Peppers, And Zucchini) | |
| Cold water | 1 Cup (16 tbs) | |
| All purpose flour | 3⁄4 Cup (12 tbs) | |
| Grated parmesan cheese | 1⁄2 Cup (8 tbs) | |
| Dried basil | 1⁄2 Teaspoon, crushed | |
| Salt | 1⁄4 Teaspoon | |
| Cooking oil | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2341 Calories from Fat 1284
% Daily Value*
Total Fat 145 g223.6%
Saturated Fat 28.9 g144.5%
Trans Fat 0 g
Cholesterol 54.9 mg18.3%
Sodium 1652.7 mg68.9%
Total Carbohydrates 197 g65.6%
Dietary Fiber 23.8 g95%
Sugars 41.3 g
Protein 54 g108.5%
Vitamin A 262.8% Vitamin C 53.1%
Calcium 96.8% Iron 33.1%
*Based on a 2000 Calorie diet
Directions
For batter, in mixing bowl combine cold water, flour, parmesan cheese, basil, and salt.
Beat till dry ingredients are well moistened.
In large skillet heat 1/2 inch cooking oil.
Dip a few vegetable pieces at a time into batter; drain off excess.
Fry in hot oil for 3 to 4 minutes or till golden brown, turning once.
Remove with slotted spoon; drain on paper toweling.
Keep warm in a 325° oven while frying remaining vegetables. (If batter becomes too thick, stir in a small amount of cold water.)
Chef
