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Crisp Fried Vegetables Recipe

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This recipe for Crisp Fried Vegetables, by , is from The Karlsson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Karlsson
Added: Monday, October 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. assorted fresh vegetables (asparagus, green beans, cauliflower, eggplant, mushrooms, green onions, sweet red or green pepper, or zucchini), 1 c. cold water, 3/4 c. flour, 1/2 c. Parmesan cheese, 1/2 tsp. dried basil, crushed, 1/4 tsp. salt, light cooking oil, like safflower or sunflower.

Directions:
Directions:
Slice veggies 1/4 inch thick or into French fry size pieces. To make batter combine cold water, flour, Parmesan cheese, basil and salt. Stir well. In a large skillet, heat 1/2 inch cooking oil. Dip a few veggies at a time into the batter and drain off excess. Fry in hot oil 3-4 minutes or until golden brown, turning once. Remove with a slotted spoon to a paper towel. Keep warm in a 325 oven while frying remaining veggies. If the batter becomes too thick, stir in a small amount of cold water. Serve warm.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Note from Faith: This is a recipe Kathy served to me some 20 years ago that I asked if I could have. When I told her it should be in the family cookbook, she asked me to put it in because she doesn't have it written down and would like to try it again. I'm happy to do it. It's a good one.

 

 

 

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