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Wanted: Fried vegetable recipes

C

Cook Chatty Cathy

New member
Hey ya' all,

Well it's almost that time of the year when our gardens will be bursting with fresh produce!!! And I would like to ask everyone who has a fried vegetable recipe of any description to please post them here!

This is especially dedicated to our own dear member Janie...as some of you may know she has broadened Jon's horizon's in his consumption of vegetables by introdducing him to some delicious fried versions of vegetables he formerly could not eat. I once again would like to help her out this summer and give her as many more recipes as we possibly can! Who knows what she may accomplish by the end of summer this year with expanding his love of vegetables;)
 
I like making vegetable tempura. The range of veggies this works with is awesome. It's especially good made with summer squashes, eggplant, and okra.

The secret of a light tempura batter is to use rice flour and club soda as the liquid.
 
I also make a tempura but use egg whites, cornstarch and beer. I really enjoy the blossoms from zucchini. I also enjoy green tomato slices and mushrooms coated and fried. I do dredge my pieces into flour first before I dip into the tempura batter. The tempura batter tends to hold a better shape.
My kids actually want me to make their favorite kabobs this week end. I Dice chicken into 1" cubes, dredge and dip into the tempura and then fry. I put them on skewers with red and green pepper chunks and pineapple. Onto the grill they go. I glaze them with a pineapple juice based bbq sauce. I make a bbq sauce that is like a sweet and sour sauce but starts by reducing pineapple juice down to a syrup before adding the rest of the ingredients.
 
this can be used for veggies, shrimp, etc:

3 eggs
1/2 c. all purpose flour
1/2 c. cornstarch
1/4 tsp. curry powder or prepared cajun seasoning
1/2 tsp. granulated sugar
1 tsp. any seasoned salt
1/3 c. beer, drink the rest!


In large bowl, thoroughly beat the eggs, add the remaining ingredients and blend well.



1 1/2 cups all purpose flour
1/4 to 1/2 cup paremesan cheese–plain old Kraft
1 can of beer

Whisk well - cover with a cloth and let stand at room temp for at least 3 hours. Stir well, dip your veggies in to coat and fry away. Just be sure you’ve patted the veggies dry.


also - fried or deep-fried?
 
The Ironic Chef said:
I'm wondering if frying egg plant for Eggplant Parmesan would be considered frying vegetables? It's one of my favorites.
Click to expand...

I love fried eggplant slices. I make them and just eat them as they are no Parmesan recipe required.

I also love Greek syle zucchini friters

grate a large zucchini, salt it and let it sit for half an hour to 45 minutes then squeeze the water out of it and put it in a large bowl with some feta cheese, chopped fresh dill, chopped green onion, black pepper an egg and enough bread crumbs to hold it all together. Then drop by rounded Tbls into hot oil and fry till golden. Serve with lemon wedges.
 
Another great hint when making beer-batter or any tempura-style batter for frying...

Make sure the club soda or beer if FLAT.

If the liquid still has any FIZZ left in it, it creates bubbles in the batter and it doesn't cling as tightly to your battered product (fish/chicken tenders, zucchini stixs, mushrooms, etc.) and sometimes even gets all piecy and yuchy- doesn't coat well at all.

In fact, in restaurants, when making beer batter we used to requisition several pitchers of beer on tap from the bar-tender (usually twice what we actually needed) and when he/she brought it back, we immediately drank half of the pitchers while still cold- and let the rest sit over-night in a store-room to get SUPER-FLAT, then made the tempura next morning...
 
I like to split a whole zucchini into quarters or sixths length-wise, rinse w/ water to moisten- dredge in seasoned flour, dip into egg-wash, then dredge in Italian-seasoned dry bread-crumbs, and deep-fry. Sprinkle w/ grated parmesan cheese-dust while still HOT and wet from the grease. YUM!
 
>Make sure the club soda or beer if FLAT.<

Ya know, Kevin, from the time I started cooking seriously I had heard that. And accepted it as a rule---until the first time I didn't have any flat beer.

Guess what? Not only does the carbonated liquid not have a negative effect, it can (as in the case of tempora) actually improve the batter by lightening it.

Another trick for good coatings is to utilize cornstarch or arrowroot. You can either dust it on before dipping into the batter (that's the approach I use, you may recall, on my seafood lollipops), or combine it as part of the batter. Starches gelatinize more quickly than flour, so you get a fast seal. The food is less likely to absorb grease that way.

Your tip about sprinkling with cheese while the zukes are hot is a good one. And applies to anything added to deep-fried foods. Salt, spicies, whatever should be sprinkled on as soon as the product comes out of the fryer.

And, yes, the club soda should be ice cold. Here's my tempura batter recipe:

3/4 cup rice flour
1/4 cup cornstarch or arrowroot
1/2 tsp baking powder
1/4 tsp soda
3/4-1 cup seltzer (club soda), ice cold
1 egg*

Stir dry ingedients together. Stir in egg and seltzer and beat until smooth.

*for an even lighter batter, just use an eqq white, beaten before adding to the dry ingredients.
 
oooo- you've been lucky then, Brook. I've seen some ugly, mis-shapen & mal-formed beer-batter disasters when not using flat product. In fact, I've seen beer-batter MOVE like it was simmering on a low-burner, when sitting in a container...
 
I’ve made batters with both beer and club soda and I never let them go flat. I was under the impression as KY said that the reason you use a carbonated beverage was to lighten the batter though with beer the taste is also a factor. I’ve never had any trouble with any of my batters. They stick just fine and fry up nicely.
 
I found some nice young zucchini at the store yesterday and this thread gives me some great ideas.
I wish I had gotten some beer last time I picked up wine at the liquor store. I have to go a couple towns over to get to a wet county. We have always had boot leggers in this county but Im not aware of any these days lol.
 
Last edited:
I use club soda and beer - and never let them go flat - no problems at all.

Who needs a bootlegger? Buy your own home brewing kit! LOL
 
CARROT - ZUCCHINI FRITTERS

2 T. finely chopped onion
1 T. butter
1 egg, lightly beaten
1 1/2 c. shredded & dried zucchini
1 lg. carrot, shredded
1/3 c. flour
1/3 c. parmesan cheese
1 T. cornmeal
1/2 tsp. salt
1/2 tsp. pepper

Saute onion & butter until tender. cool a bit. Add egg, zucchini & carrot. In another bowl, combine flour, cheese, cornmeal, salt & pepper; stir in vegetable mixture just until combined. Heat oil to 375 degrees. Fry tablespoonfuls of batter until deep golden brown, about 1-2 min.,turning once. Drain on paper towels.
(1 1/2 dozen)


Horseradish Sauce to dip:
1/2 c. mayonnaise
1/2 c. horseradish sauce
1/2 c. sour cream
Combine,cover & refrigerate.
 
Fried Broccoli

1 bunch of broccoli, cut into florets
oil for frying
grated Romano cheese

Batter:
1 egg, beaten
1 cup cold water
2 tablespoons dry white wine
1 cup flour
salt and pepper to taste

In a separate bowl, beat the egg and mix with water and wine. Add salt and pepper to taste. Add flour and whisk quickly.
Cut the broccoli into sections that will fry fairly quickly. Cover the bottom of a frying pan with about an inch of oil and place over a medium high burner. Heat to about 375F. Place the broccoli into the batter, shake off excess. Place in hot skillet and fry until they start to brown. Turn them making sure all sides are cooked. Once golden brown, remove with slotted spoon and drain on paper towels. Sprinkle with Romano cheese.
 
BATTER FRIED VEGETABLES


1 slightly beaten egg
1 cup ice water, cold milk, or cold beer
1 cup flour
5 cups of any combination of veggies: whole mushrooms, cauliflower broccoli
flowerets, green pepper strips, onion rings, green onions, fresh green
beans, fresh asparagus, sweet potato, sliced, eggplant, peeled and cut into
1 inch cubes.

For, batter, in a mixing bowl, stir egg, and liquid. Add, flour all at once, Beat with rotary beater or wire whisk till mixture is smooth. Set aside. Rinse veggies under cold water, drain. Pat dry with paper towels heat two inches of shortening or oil to 375 degrees. Dip veggies in batter and fry a few at a time, until golden brown. Drain on paper towels.
 
Cook Chatty Cathy said:
Janie I don't think you'd get beer from tham thar bootleggers hon:D

More like White Lightening!!!!
Click to expand...

My Dad used to buy all different brands of beer from boot leggers in this town.
Some of them had their own little liquor stores going out of their homes. Most of them didnt sell moonshine.
 
I always use light olive oil for veggies and then sprinkle Parmesan cheese and either pressed fresh garlic or garlic powder. I add what ever seasonings I'm in the mood for. I bought a veggie pan (with holes in it) for the grill last summer but I never used it, maybe I'll give it a try. Cookie :)
 
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