Post by Linda on Sept 22, 2002 15:15:40 GMT -6
1/2 c. unsifted flour
1/4 c. cornstarch
1/2 tsp. baking soda
1/16 tsp. pepper
2 tbsp. chopped parsley
1 qt. corn oil
1/4 tsp. salt
3/4 c. ice water
3 c. assorted vegetables such as: onion rings, zucchini, broccoli, cauliflower, eggplant, sweet pepper, cut into 2" x 1/4" sticks or sections
In medium bowl stir together flour, cornstarch, baking soda, salt and pepper. Gradually stir in water until smooth. Stir in parsley. Cover; refrigerate at least 1 hour. Pour oil into 3 quart pan or deep fryer. Heat to 375 degrees. Dip veggies into batter. Fry a few at a time, turning once 1 to 2 minutes or until golden brown and crisp. Drain on paper towels. Makes 4 to 6 servings.
1/4 c. cornstarch
1/2 tsp. baking soda
1/16 tsp. pepper
2 tbsp. chopped parsley
1 qt. corn oil
1/4 tsp. salt
3/4 c. ice water
3 c. assorted vegetables such as: onion rings, zucchini, broccoli, cauliflower, eggplant, sweet pepper, cut into 2" x 1/4" sticks or sections
In medium bowl stir together flour, cornstarch, baking soda, salt and pepper. Gradually stir in water until smooth. Stir in parsley. Cover; refrigerate at least 1 hour. Pour oil into 3 quart pan or deep fryer. Heat to 375 degrees. Dip veggies into batter. Fry a few at a time, turning once 1 to 2 minutes or until golden brown and crisp. Drain on paper towels. Makes 4 to 6 servings.