Deep Fried Vegetables Recipes

Steps:

• 1. Pictured is a dutch oven very similar to mine that I use for frying. It's my deep fryer and used for nothing else. I use it on the stove and on a propane burner outdoors. If you do a lot of deep frying like chicken, fish, shrimp or anything else in larger amounts you really need to get one. If you would like information on how to season it properly PM me. This is the same process I will refer to for deep frying anything. Chicken tenders, chicken, breaded steak, breaded pork loin, shrimp, fish and anything else you would like to deep fry. Always when frying use the method of when it floats it's done. This holds true for most anything you fry.
• 2. Place a deep cast iron skillet, dutch oven, heavy aluminum fry pot or even a Wok on the stove on med/high heat and bring oil to 325-350 degrees. Use the correct thermometer for this. I use one that hangs on the side of my favorite frying pot, a cast iron dutch oven. It's deep and the right size for frying most anything. Accept a whole turkey but that's a different recipe :) Watch the temp on your oil as you prepare the rest of the things you'll need and make sure it doesn't get too hot. If oil is to hot for too long the oil will burn and have to be thrown away. If you take care of this oil in a deep fryer it can be reused many times before changing. Always strain out any particles from the oil while it's still warm. This makes the oil easier to strain. Then allow to cool. If covered when cool, your fryer and oil will be ready for the next time you deep fry something. One other note is, you can fry anything in this. Fish, shrimp, chicken etc once fish is used anything else you fry after will have a fishy flavor.
• 3. While the oil is getting to temperature: In a large bowl mix eggs and any seasoning combination that you like, be generous with the seasoning or your finished product will be bland. It sometimes helps to add a touch of milk to the mix making an egg wash
• 4. In another large bowl put in plenty of flour, cornmeal, tempura, panko or any mix of a flour type ingredient. Also add plenty of your prefered seasoning mix well. Note: If you don't add enough seasoning to your flour as well as the egg wash your finished product will be very bland. Use more seasoning than your think you will need. When others have watched me do this for anything I've prepared for frying they're shocked to see how much I add to the item being fried, egg wash and the flour. So be generous with your seasoning.
• 5. Prepare the sliced veggies by washing and draining them, make sure you pat dry.
• 6. Now take your dry veggies and dredge them through the flour or whatever it is you are using to get them dusty. Next shake them over the flour bowl and drop them in the egg wash.
• 7. Take them out of the egg wash and allow them to drip access back into the egg wash bowl then put in them back into the flour type mix. Now using your fingers dig down into the bottom of the bowl and continue to blend so they are covered well.
• 8. Now take the dredged veggies out and shake over the flour bowl to remove the access.
• 9. You can also chop up any of the veggies and mix with any cheese of your liking and make into balls or patties. Make sure the cheese is shredded so it mixes well then add some egg so it sticks together along with your favorite seasoning. Then run through the dusting, egg wash process and fry.
• 10. OR: Mix egg and a touch of milk into your flour type mix along with seasoning and make a batter. How much you need depends on how many things you intend to deep fry. If you go this route, take the dry veggies and drop into the mix and blend well so everything gets covered. Bring your bowl with you so you're close to the fryer and after dripping off excess batter a bit drop into the fryer. This is a messy operation and will leave more residue in your fryer. But the difference is considerable to the dredge and dip method. Some people prefer one over the other. OR: You can even deep fry any of the veggies without doing either process. OH the possibilities!!!!
• 11. Make sure your oil is at temperature of 325 - 350 degrees before you carefully drop them into the hot oil. With a large spoon or skimmer made for deep frying, stir the contents of the fryer so they don't stick together. Fry for about 3 minutes or until floating. Do not overcook them. They are veggies and you don't want them mushy, only cooked and browned.
• 12. Remove from the oil and place on a plate or platter that has a good quality paper towel used to drain and absorb the oil. Continue to repeat process until everything is fried. You can do multiple different veggies at the same time, just do them in the same batch process so you can keep them separate.
• 13. Once drained of excess oil, place on a platter with your favorite dip

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:

• Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
• Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
• Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
• Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Steps:

• Fill a Dutch oven a little less than halfway with the oil. Bring to 375 degrees F over medium-high heat. Place a cooling rack on a baking sheet.
• Whisk the flour, muffin mix, cornstarch and a pinch of salt in a large bowl. Slowly whisk in the seltzer, trying to avoid any lumps, and stopping when your mixture is a touch thinner than pancake batter. Add the vegetables to the batter one type at a time-the vegetables will all have different cooking times-and toss to coat. Add the vegetables to the oil a few at a time. Fry, turning frequently, until they are golden brown and crispy, 2 to 3 minutes. Remove to the cooling rack and repeat with the remaining vegetables. Sprinkle with salt as they come out of the oil.
• Stir together the mayonnaise, chives, lemon, sriracha and ginger in a small bowl. Serve the veggie fritters hot with the chive dipping sauce.

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:

• Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
• Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

Steps:

• Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer). Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.
• Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor. Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko. Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes. Drain on paper towels.