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