Crispy Fried Vegetables Recipe
Ingredients
| Batter for frying | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Milk | 1/2 Cup (16 tbs) | |
| Carrots | 2 (Cut the following vegetables into matchstick size strips:) | |
| Potatoes | 2 (Cut the following vegetables into matchstick size strips:) | |
| Celery stick | 1 (Cut the following vegetables into matchstick size strips:) | |
| Cauliflower florets | 8 Small (Cut the following vegetables into matchstick size strips:) | |
| Onion | 1 , sliced (Cut the following vegetables into matchstick size strips:) | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare the batter by combining the flour, egg, milk, and a little salt and pepper in a small bowl.
Mix or whisk until the bat ter is smooth and lump-free.
Batter should be thin.
If it seems very thick, add more milk.
Thoroughly mix the cut-up vegetables into the batter.
Let stand for 1/2 hour.
Using a slotted spoon, lift out spoonfuls of mixed vegetables and drop gently into deep fat at 375°F.
(Use an electric wok or a ther mometer to maintain proper temperature of the fat.) Deep-fry for 2 to 3 minutes, a few spoonfuls at a time.
Lift out and drain on paper towels.
Serve as a vegetable at any meal.
Mix or whisk until the bat ter is smooth and lump-free.
Batter should be thin.
If it seems very thick, add more milk.
Thoroughly mix the cut-up vegetables into the batter.
Let stand for 1/2 hour.
Using a slotted spoon, lift out spoonfuls of mixed vegetables and drop gently into deep fat at 375°F.
(Use an electric wok or a ther mometer to maintain proper temperature of the fat.) Deep-fry for 2 to 3 minutes, a few spoonfuls at a time.
Lift out and drain on paper towels.
Serve as a vegetable at any meal.
Chef
