Post by Linda on Sept 22, 2002 15:16:19 GMT -6
2 carrots, quartered lengthwise & cut in sticks, 2" long
2 green peppers, cut in rings
1/2 lb. lg. mushrooms
2 c. ice water
1 2/3 c. flour
3 zucchini, cut in 1" chunks
2 egg yolks
1/2 tsp. baking soda
Oil for frying
Fill deep fryer to 1/3 inch depth with oil. Heat oil slowly to 400 degrees on your frying thermometer. Meanwhile, in medium bowl thoroughly combine egg yolks, ice water and baking soda. Blend in flour until smooth. Set bowl of batter in a large bowl of ice water. Dip vegetables into batter a few at a time. Remember: Allow the excess batter to drain off. Lower carefully into preheated oil. Cook, turning occasionally, until golden brown. Serves 6.
2 green peppers, cut in rings
1/2 lb. lg. mushrooms
2 c. ice water
1 2/3 c. flour
3 zucchini, cut in 1" chunks
2 egg yolks
1/2 tsp. baking soda
Oil for frying
Fill deep fryer to 1/3 inch depth with oil. Heat oil slowly to 400 degrees on your frying thermometer. Meanwhile, in medium bowl thoroughly combine egg yolks, ice water and baking soda. Blend in flour until smooth. Set bowl of batter in a large bowl of ice water. Dip vegetables into batter a few at a time. Remember: Allow the excess batter to drain off. Lower carefully into preheated oil. Cook, turning occasionally, until golden brown. Serves 6.