Deep Fried Vegetables
Always pat dry whatever it is you are going to batter and fry, this way the batter sticks better.
Make sure oil is at temp before frying. Drain off of fried foods onto a quality paper towel before serving.
You can deep fry ANYTHING! take a look. iowastatefair.org/...on-a-stick
If you have any questions please don't hesitate to post them in the comment section.
Fried food can be made Healthier!
- okra, fresh sliced rounds
- mushrooms, whole
- broccoli florets
- cauliflower, small florets
- dill pickle slices
- onion rings
- eggplant slices
- mozzarella cheese sticks
- potato wedges
- peppers stuffed with cheese
- green tomatoes
- zucchini or squash slices
- anything else you can think of
- 1/2 c
- cheddar cheese, shredded
- 1-2 pinch
- cayenne pepper
- 3-4 pinch
- salt and pepper
- 3-4 c
- all purpose flour
- corn meal
- canola oil
- ranch dressing
- honey mustard
- use your imagination sauce
This is the same process I will refer to for deep frying anything. Chicken tenders, chicken, breaded steak, breaded pork loin, shrimp, fish and anything else you would like to deep fry.
Always when frying use the method of when it floats it's done. This holds true for most anything you fry.
Use the correct thermometer for this. I use one that hangs on the side of my favorite frying pot, a cast iron dutch oven. It's deep and the right size for frying most anything. Accept a whole turkey but that's a different recipe :)
Watch the temp on your oil as you prepare the rest of the things you'll need and make sure it doesn't get too hot. If oil is to hot for too long the oil will burn and have to be thrown away.
If you take care of this oil in a deep fryer it can be reused many times before changing. Always strain out any particles from the oil while it's still warm. This makes the oil easier to strain. Then allow to cool.
If covered when cool, your fryer and oil will be ready for the next time you deep fry something.
One other note is, you can fry anything in this. Fish, shrimp, chicken etc once fish is used anything else you fry after will have a fishy flavor.
Note: If you don't add enough seasoning to your flour as well as the egg wash your finished product will be very bland. Use more seasoning than your think you will need. When others have watched me do this for anything I've prepared for frying they're shocked to see how much I add to the item being fried, egg wash and the flour. So be generous with your seasoning.
Mix egg and a touch of milk into your flour type mix along with seasoning and make a batter. How much you need depends on how many things you intend to deep fry.
If you go this route, take the dry veggies and drop into the mix and blend well so everything gets covered.
Bring your bowl with you so you're close to the fryer and after dripping off excess batter a bit drop into the fryer. This is a messy operation and will leave more residue in your fryer.
But the difference is considerable to the dredge and dip method. Some people prefer one over the other.
You can even deep fry any of the veggies without doing either process.
OH the possibilities!!!!
With a large spoon or skimmer made for deep frying, stir the contents of the fryer so they don't stick together.
Fry for about 3 minutes or until floating. Do not overcook them. They are veggies and you don't want them mushy, only cooked and browned.
You can do multiple different veggies at the same time, just do them in the same batch process so you can keep them separate.