4 cups sliced vegetables, such as zucchini, onion rings, broccoli spears, bell pepper sliced, sweet potato slices, etc.
3/4 cup plus 1 tablespoon (4 ounces) all-purpose flour
1/4 cup (1 ounce) cornstarch
1 teaspoon baking powder
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
3/4 cup soda water
2 quarts peanut or vegetable oil
Heat oil in a large Dutch oven over medium high heat until it reaches 375. Meanwhile, whisk together all dry ingredients in a large bowl. Measure out 1/2 cup of the dry ingredient mixture and place on a large plate. Add the soda water to the remaining flour mixture and whisk to combine. Toss half the vegetables in the dry flour and shake off excess. Put the vegetables into the batter and fold with a spatula to coat completely. Quickly drop vegetables one at a time into the hot oil and cook 4 minutes, stirring occasionally. Drain on paper towels. Allow the oil to return to 375, then repeat with remaining vegetables.
3/4 cup plus 1 tablespoon (4 ounces) all-purpose flour
1/4 cup (1 ounce) cornstarch
1 teaspoon baking powder
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
3/4 cup soda water
2 quarts peanut or vegetable oil
Heat oil in a large Dutch oven over medium high heat until it reaches 375. Meanwhile, whisk together all dry ingredients in a large bowl. Measure out 1/2 cup of the dry ingredient mixture and place on a large plate. Add the soda water to the remaining flour mixture and whisk to combine. Toss half the vegetables in the dry flour and shake off excess. Put the vegetables into the batter and fold with a spatula to coat completely. Quickly drop vegetables one at a time into the hot oil and cook 4 minutes, stirring occasionally. Drain on paper towels. Allow the oil to return to 375, then repeat with remaining vegetables.
Comments