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Crispy Fried Vegetables

Gadget.Cook's picture
Ingredients
  All purpose flour 1 Cup (16 tbs), sifted
  Egg 1
  Milk 1⁄2 Cup (8 tbs)
  Carrots 2
  Potatoes 2
  Celery stick 1
  Cauliflower florets 8 Small
  Sliced onion 1
  Frying oil 2 Cup (32 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.

Recipe Summary

Cuisine: 
American
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Servings: 
6

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Average: 4 (13 votes)

Nutrition Rank

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 mg12.4%

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

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Crispy Fried Vegetables Recipe