Vegetables For Deepfrying

Most vegetables large enough to coat with breading or batter may be fried.Tender, quick-cooking vegetables can be fried raw. Others may be precooked by simmering or steaming briefly to reduce the cooking time they need in the frying fat. Raw vegetables for frying in breading or batter:

Eggplant Onion rings Tomatoes

Mushrooms Peppers Zucchini

Blanched or precooked vegetables for frying in breading or batter:

Artichoke hearts Carrots Fennel

Asparagus Cauliflower Okra

Beans, green and yellow Celery Parsnips

Broccoli Celery root Turnips

Brussels sprouts Cucumbers

Onion Rings

Portions: 20 Portion size: 3 oz (90 g), 8-10 pieces U.S. Metric Ingredients

Procedure

Eggs, beaten Milk

Cake flour Baking powder Salt

Paprika

(optional: for color)

1. Combine the eggs and milk in a bowl.

2. Mix the flour, baking powder, salt and paprika together and add to the milk. Mix well. The batter should have the consistency of a thin pancake batter.

3 lb as needed

1.4 kg as needed

Onions, large Flour

Per serving:

Calories, 130; Protein, 3 g; Fat, 6 g (40% cal.); Cholesterol, 20 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 95 mg.

Per serving:

Calories, 130; Protein, 3 g; Fat, 6 g (40% cal.); Cholesterol, 20 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 95 mg.

3. Peel the onions and cut crosswise into 14-in. (12-cm) slices. Separate into rings (save unusable pieces for another purpose).

4. Place the onions in cold water, if they are not used immediately, to maintain crispness.

5. Drain and dry the onions thoroughly.

6. Dredge with flour and shake off excess. (This step isn't always necessary, but it helps the batter adhere.)

7. Dip a few pieces at a time in the batter and fry in deep fat (350°F/175°C) until golden brown.

8. Drain and serve immediately.

Continue reading here: Variations

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