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Crispy Fried Vegetables Recipe
|All purpose flour||1 Cup (16 tbs), sifted|
|Milk||1⁄2 Cup (8 tbs)|
|Cauliflower florets||8 Small|
|Frying oil||2 Cup (32 tbs) (For Frying)|
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
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 375Â°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.