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Crispy Fried Vegetables

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  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)

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.)

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Nutrition Rank

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

Crispy Fried Vegetables Recipe