Recipe

Mixed Fry Recipe Recipe

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Ingredients

1 eggplant, peeled, sliced, salted, drained for 30 mins, rinsed & dried .
1 tsp salt .
2 onions, sliced & soaked in cold water for 30 mins to sweeten .
2 tbsps red wine vinegar .
3 c water .
1 small head broccoli, trimmed into florets .
1 small butternut squash, peeled, seeded, & sliced .
For the batter .
For Vegetables .
3 zucchini, sliced, salted, drained for 30 mins, rinsed, & dried .
3 1/2 c all-purpose flour .
1 small cauliflower, trimmed into florets .
3 tbsps olive oil .
2 potatoes, peeled & sliced .
1 pinch baking soda .
3 artichokes, pared to the heart, sliced, & placed in lemon water until needed .
1 parsnip, peeled & sliced

Directions

Step #1 Prepare all the vegetables as directed & set aside.
Step #2 To make the batter, salt, mix the flour, in a bowl, vinegar, olive oil, & enough water to make s smooth, baking soda, dense batter.
Step #3 In a deep-fat fryer, or saucepan, wok, a deep frying pan, pour in oil to a depth of 3 inches.
Step #4 Heat the oil to 375 degrees F.
Step #5 In batches, dip the vegetables (reserve the onions) into the batter & slip into the oil.
Step #6 Do not crowd the pan or the oil temperature will drop & the vegetables will absorb the oil.
Step #7 Fry, turning as needed, until golden brown, about 5 mins.
Step #8 Using tongs or a slotted spoon, transfer to paper towels to drain, then keep warm on a warmed platter in an oven preheated to 200 degrees F.
Step #9 Fry the onions last & scatter the slices over the top.
Step #10 Serve hot with the lemon wedges.
Step #11 NOTES: Paper-thin lemon slices, halves mushrooms, & pieces of carrion & fennel can also be dipped in a batter & fried.
Step #12 Cook the cardoon in boiling salted water for 20 mins & the fennel for 10 mins before coating with batter & deep-frying.
Enjoy the Mixed Fry Recipe recipe