Crispy Fried Vegetables Recipe

Summary

Servings6Cuisine
MethodVegetarian
Main Ingredient

Ingredients

 All purpose flour1 Cup (16 tbs), sifted
 Egg1
 Milk1⁄2 Cup (8 tbs)
 Carrots2
 Potatoes2
 Celery stick1
 Cauliflower florets8 Small
 Sliced onion1
 Frying oil2 Cup (32 tbs) (For Frying)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 846 Calories from Fat 697

% Daily Value*

Total Fat 75 g115.6%

Saturated Fat 13.8 g68.9%

Trans Fat 0 g

Cholesterol 37.1 mg

Sodium 114.3 mg4.8%

Total Carbohydrates 32 g10.8%

Dietary Fiber 3.2 g12.7%

Sugars 3.2 g

Protein 6 g11.5%

Vitamin A 69.8% Vitamin C 37.8%

Calcium 5% Iron 10%

*Based on a 2000 Calorie diet

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.
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