Batter Fried Veggies
1/4 cup soy powder
Sliced eggplant, zucchini, veggies of your choice vegetable oil for frying
1 egg, beaten well
1/4 teaspoon baking soda
2 tablespoons heavy cream
1 teaspoon lemon juice
3 tablespoons olive oil
1 teaspoon mrs. dash
very cold water
Slice, rinse and blot dry the veggies you'll be frying. If you're using eggplant, try soaking the slices in a bowl of buttermilk for 15 minutes beforehand - then blot dry but don't rinse.
Heat vegetable oil in large skillet to about 1 1/2 - 2 inches. While it heats, mix first seven (7) ingredients in a deep bowl. This will make a pasty mixture. Then begin adding COLD water very slowly and mixing after each little bit until you get the consistency of thin pancake batter. This usually takes a bit less than 1/2 cup water.
Toss a snippet of batter into the skillet or fryer to test the heat of the oil. If it sizzles, you're ready. Dip each vegetable slice into the batter to evenly coat and then place directly into the hot oil. Work quickly and in batches, turning as needed. Have paper towels at the ready for draining each batch. You can keep batches warm in a 250°F oven if you like.
When done, serve veggies ringed around the outside edges of pretty salad plates with a small dipping cup in the center filled with bleu cheese, ranch dressing, sour cream, or your favorite dip. For extra prettiness, sprinkle each 'round' with paprika as they first come out of the skillet.
Makes 8 Servings.
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