Deep-Fried Garden Vegetables
Ingredients
- BATTER
- 1 1/2 cups all-purpose flour
- 2 tbsps. cornstarch
- 3/4 tsp. baking powder
- 1/2 tsp. seasoned salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1 cup milk
- 1 large egg
- Crisco® All-Vegetable Shortening
- VEGETABLES
- Choose any combination of the following:
- Zucchini
- Green beans
- Large mushrooms
- Carrot
- Sweet potato
- Green or red bell pepper
Directions
- Step 1
COMBINE 1 cup flour, cornstarch, baking powder, salt, pepper, garlic powder, milk and egg in medium bowl. Stir until smooth. Refrigerate 30 minutes.
- Step 2
MELT shortening to a depth of 2 or 3-inches in deep fryer or deep saucepan. Heat to 365ºF. Heat oven to 200ºF.
- Step 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.
- Step 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.
Serving size
(1/4 of recipe)
- Calories 320
- Calories from Fat130g
- Total Fat 14g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 45mg
- Sodium 560mg
- Potassium 0mg
- Total Carbohydrates 40g
- Dietary Fiber 3g
- Sugars 5g
- Protein 9g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet