Deep Fried Vegetables Recipes

Steps:

• Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
• Mix the dry ingredients together in a bowl, add liquids, and carefully stir together.
• Dip veggies into batter and drop into hot oil, cooking until golden brown.
• Remove and allow to drain over paper towel-covered plate, then serve while hot.
• The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.

Steps:

• Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
• Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
• Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
• Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

Steps:

• Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
• Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
• Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

Steps:

• In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
• Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
• Heat oil to 375 degrees F (190 degrees C).
• Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

Steps:

• Combine dry ingredients. Add buttermilk and egg. Beat till smooth. Dip thin sliced veggies into batter then deep fry. Drain on paper towel if desired.

Steps:

• In a large, shallow bowl (or in a paper bag, if you prefer that method of breading), combine flour, cornmeal, 1 Tsp garlic, 1/2 Tsp Italian seasoning, basil, 1/2 Tsp Creole seasoning, 1 Tsp salt, 1/2 Tsp pepper, and optional cayenne pepper, if using.
• In a smaller shallow bowl, combine eggs and remaining seasonings.
• To prepare veggies, wash, drain, and pat everything dry.
• If fixing green tomatoes, press them between pieces of paper towel to help drain their juice, and allow to drain for 10-15 minutes, turning half way through.
• If preparing okra, cut off ends and slice into about 3/4" long pieces.
• Place in a small bowl, cover completely with buttermilk, and stir until well coated.
• Allow to soak for at least 15 minutes before draining, stirring once.
• The drained buttermilk can then be used for pre-coating the remaining veggies; it will not affect their flavor, and I think the okra slime helps make everything adhere.
• I like everything else sliced about 3/8" thick, lengthwise or crosswise, as desired, size depending on whether they are being pan fried or deep fried.
• The squash and eggplant can also be cut in 1/2"x1/2"x3-4" batons if desired.
• I do not salt and drain my eggplant; I have found that it does nothing to decrease bitterness and only helps to make them come out soggy.
• If you want to really freak some people out, cut a couple real good, crisp dill pickles in 1/2" thick crosswise slices, pat them real dry, and bread and cook them along with the other veggies.
• Toss all veggies, except already soaked okra, with buttermilk to coat, and allow to drain in a colander while you are doing the breading.
• Set out egg wash and breading, and cover a tray or baking sheet that will fit in your fridge with wax paper.
• Shake excess buttermilk off of a handful of veggies, and coat lightly with breading, then coat with egg wash, letting excess drain off, and return to breading, turning and pressing to help it adhere.
• Transfer veggies to the tray as they are coated, and repeat with remaining veggies.
• I usually keep them separated by type or size.
• If timing permits, sprinkle with some of the remaining breading, especially on damp looking spots, and refrigerate for at least 30 minutes to help make breading adhere.
• If desired, sift any remaining breading, and store in the fridge or refrigerator for next time.
• If timing does not permit, start frying as soon as the oil is hot.
• Veggies can be deep fried or pan fried; the choice is yours; the only thing to remember is that the squash and eggplant are both like sponges, especially if your oil is not hot enough.
• I prefer to pan fry mine in about 1/4" or less of oil (measured before adding veggies), adding more between batches as needed.
• I usually use 2-3 large skillets for frying, since these are best as fresh out of the pan as possible.
• Line a baking sheet with paper towels for draining the cooked veggies, and place in a preheated 200-225 degF oven, add oil to skillet (s), and heat to about 375 degF (shimmering and almost smoking) over medium heat.
• Add breaded veggies to oil, and fry on first side for about 2 minutes, without disturbing except to gently shake skillet to ensure they are not sticking.
• When light golden brown, turn veggies, and repeat for the second side.
• It helps to have an assistant during this phase, if you have one with whom you can work.
• Transfer veggies to the lined baking sheet as they finish cooking to a light golden brown, and if desired, lightly salt them immediately after they come out of the oil.
• Serve immediately, of keep them warm while you fry the next batch (es).
• The browned breading left from the first batch CAN be left in the skillet while cooking a second batch without affecting flavor or looks, but if you are a purist, or if you are doing more than 2 batches, before starting to cook, place a fine strainer over a CLEAN, DRY metal can, and strain and reuse the oil, wiping out skillet (s) after each batch.
• You can also just dump the oil, carefully wipe out the skillet, and start each batch with fresh oil, but make sure that oil had heated to 375 degF (shimmering and almost smoking) before adding the next batch of veggies.
• If deep frying, heat oil to 375 degF as measured on a frying thermometer, and drop 6-8 pieces into the hot oil, less if this crowds them.
• Let cook undisturbed for at least 30-40 seconds to keep from tearing of crust.
• Gently turn, and keep turning about once a minute, until golden brown on all sides.
• Drain, season, and keep warm as noted above.
• Let oil reheat to 375OF before frying next batch.
• A neat trick to use if your deep fryer has a basket is to NOT put the veggies in the basket; put them directly in the oil, and after they have fried for 30-40 seconds, gently place the basket on top of them to hold them submerged-- no turning needed.
• Serve hot, just plain, or with ketchup, tartar sauce, lemon wedges, whatever sounds good to you.
• It you have leftovers, allow them to COOL COMPLETELY before bagging and storing.
• I prefer to let them cool on a wire rack or laying up against one another so air can circulate to the bottom side to prevent sogginess.
• To reheat, place on a perforated pan or on a wire rack over a baking sheet, and reheat in a preheated 300 degF for 10-15 minutes, or until hot and crisp.

Steps:

• Heat 2 tablespoons oil in a pan and add the minced coriander roots and garlic. Fry well. Add the potato, cabbage and water chestnuts. Stir until well mixed.
• Season with salt, sugar and pepper. Add cooked lotus sees and set the filling aside to cool.
• Cut the spring roll sheets into flat circles or as desired.
• Put a little of the prepared filling at the center of each circle an draw the ends together.
• Tie tightly with a garlic chive. (Soak the garlic chives in hot/boiling water to soften before using them to tie the packets.)
• Deep-fry the packets in hot oil until golden and crisp. Serve with plum sauce.