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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Batter Fried Veggies
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Ingredients:
- 1/4 cup soy flour
- 1 egg, beaten well
- 1/4 tsp baking soda
- 2 tbsp heavy cream
- 1 tsp lemon juice
- 3 Tbsp olive oil
- 1 tsp Mrs. Dash
- very cold water
- Sliced eggplant, zucchini, veggies of your choice
- vegetable oil for frying
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 to 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 low-carb dip. For extra prettiness, sprinkle each 'round' with
paprika as they first come out of the skillet.
Makes 8 Servings. 4-7 carbs per serving depending on veggie type.
(Dip not included)
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