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Batter Coated Fried Veggies




Source of Recipe


recipecircus/marla hudgins


List of Ingredients










If you are planning on making batter-coated fried vegetables,
such as
mushrooms or zucchini, as side dishes, try a time-saving trick that
many
pros use. Dredge your prepared vegetables as usual in a milk and egg
wash,
then coat with a mixture of flour and cornmeal or packaged coating
mix.
When mealtime approaches, place the coated vegetables in a generous
frying
basket, and place them in the hot oil. DO NOT fully cook the
vegetables,
but pull them out of the oil after a minute or two has gone by. You
want
the coating to be light in color, not brown. The pros call this
technique
'blanching', and it saves time in the long run by keeping the
vegetables in
a state of 'suspended animation'. When the time is appropriate to
serve the
vegetables, the basket should be put back into the oil until the
coating is
fully browned. This will take less time than usual due to the
blanching, so
you can easily time your side dishes to come out alongside your main
course.


Recipe