Deep-Fried Garden Vegetables

30 min
4 min
4 to 6 servings

INGREDIENTS:

• BATTER
• 1 1/2 cups Pillsbury BEST® All Purpose Flour, divided
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 cup milk
• 1 large egg, lightly beaten
• Crisco® All-Vegetable Shortening, for deep frying
• VEGETABLES
• Choose any combination of the following:
• Zucchini, sliced into 1/4-inch pieces
• Green beans, cut into 1/2-inch pieces
• Large mushrooms
• Carrot, sliced into 1/8-inch pieces
• Sweet potato, sliced into 1/4-inch pieces
• Green or red bell pepper, sliced into 1/2-inch stips

PREPARATION DIRECTIONS:

1. 1.
   COMBINE 1 cup flour, cornstarch, baking powder, salt, pepper, garlic powder, milk and egg in medium bowl. Stir until smooth. Refrigerate 30 minutes.


2. 2.
   MELT shortening to a depth of 2 or 3-inches in deep fryer or deep saucepan. Heat to 365ºF. Heat oven to 200ºF.


3. 3.
   PLACE 1/2 cup flour in plastic bag. Add vegetables pieces a few at a time. Shake to coat. Shake off excess flour. Dip vegetable pieces in batter. Let excess drip off. Fry in shortening 3 or 4 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels.


4. 4.
   PLACE fried vegetables on heat-proof plate or pan in oven to keep warm until all vegetables are fried. Sprinkle lightly with salt. Serve immediately.