Prep Time 15 min
Cook Time 3 Min
Servings 8
Difficulty N/A

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2 cups ice water
  • 2 large eggs
  • Crisco® Pure Peanut Oil
  • 2 lbs. assorted vegetables: mushrooms, zucchini chunks, broccoli florets, cauliflower florets, carrot sticks, bell pepper strips

Directions

  • Step 1

    COMBINE flour and salt in medium bowl. Stir in cold water and egg yolks. Mix just to combine.

  • Step 2

    BEAT egg whites just until frothy in separate bowl. Fold into batter mixture. Do not overmix; batter should be a little lumpy. Cover and refrigerate 30 minutes.

  • Step 3

    HEAT 2 to 3 inches oil in deep-fryer or heavy saucepan to 375ºF. Working in batches, dip vegetables in batter. Fry 2 to 3 minutes, or until lightly golden brown, turning as needed for even brownness.

  • Step 4

    DRAIN on paper towels. Serve immediately or keep warm in 175ºF oven. Serve with Ginger Soy Sauce.

Serving size
(1/8 of recipe)

  • Calories 260
  • Calories from Fat140g
  • Total Fat 16g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg
  • Sodium 710mg
  • Potassium 0mg
  • Total Carbohydrates 25g
  • Dietary Fiber 3g
  • Sugars 3g
  • Protein 6g
  • 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