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Racheal's Batter Fried VegetablesSide Dishes
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Submitted by R L Tupper
on Saturday, August 14, 2004
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 3 minutes |
| Ready In: | 33 minutes |
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This recipe originally came from the ARGO cornstarch box. With a little variation from the recipe, it is a great batter recipe for virtually any type of vegetable and chicken nuggets. |
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| 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 |
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| | | Directions | In a bowl, combine the cornstarch, flour, baking powder, salt, pepper, cayenne and garlic powder (optional). Stir in the water and the egg.
Heat about 1/2 of oil over medium heat to 375 degrees.
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.
Drain on paper towels.
BATTER FRIED CHICKEN/CHICKEN NUGGETS
Substitute 1 pound boneless, skinless chicken breast cut in 1 inch cubes. Batter and fry until golden brown turning as needed.
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