Crispy Fried Vegetables
|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|
|Cooking oil||1⁄2 Cup (8 tbs)|
Slice vegetables about 1/4 inch thick or cut into bite-size pieces.
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.)