Racheal’s Batter Fried Vegetables

2004-08-14

This makes a great batter recipe for virtually any type of vegetable and chicken nuggets.

Ingredients

  • 3/4 cup ARGO cornstarch
  • 1/4 cup unsifted flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup water
  • 1 egg, slightly beaten
  • 1 quart oil for frying
  • 4 cups cut up veggies such as zucchini, carrots, onions, mushrooms and peppers
  • 1/2 tsp cayenne
  • 1/2 tbsp garlic powder (optional)

Directions

Step 1

In a bowl, combine the cornstarch, flour, baking powder, salt, pepper, cayenne and the optional garlic powder. Stir in the water and the egg.

Step 2

Heat about 1/2 of oil over medium heat to 375 degrees.

Step 3

Dip vegetables into batter. Carefully add the veggies to the hot oil a few pieces at a time. Fry turning once 2 to 3 minutes until golden brown and crisp.

If making chicken nuggets, substitute 1 pound boneless, skinless chicken breast cut in 1 inch cubes.

Step 4

Drain on paper towels.



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