Racheal’s Batter Fried Vegetables
2004-08-14- Course: Side Dishes
- Prep Time : 30m
- Cook Time : 3m
- Ready In : 33m
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This makes a great batter recipe for virtually any type of vegetable and chicken nuggets.
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)
Directions
Step 1
In a bowl, combine the cornstarch, flour, baking powder, salt, pepper, cayenne and the optional garlic powder. Stir in the water and the egg.
Step 2
Heat about 1/2 of oil over medium heat to 375 degrees.
Step 3
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.
If making chicken nuggets, substitute 1 pound boneless, skinless chicken breast cut in 1 inch cubes.
Step 4
Drain on paper towels.
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