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Indian Vegetable Fry |
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Serves: 6 Print this Recipe1 cup flour 2 teaspoons coriander ground 2 teaspoons cumin ground 1/2 teaspoon black pepper freshly ground 1 teaspoon celery salt 1 teaspoon salt 1/2 teaspoon garlic powder 1 tablespoon onions minced 2 tablespoons parsley minced fresh 1 teaspoon baking powder 1 cup water 1 1/2 pounds combination of zucchini, cauliflower, onion, mushrooms, and eggplant Peanut oil In shallow bowl, combine first 10 ingredients; stir in water until mixture is consistency of thick pancake batter. Let batter stand for 1/2 hour. Prepare vegetables by cutting zucchini into strips, cauliflower into flowerettes, and onion into thick strips. If mushrooms are medium-small, leave whole or cut large ones in half. Cut eggplant into 2-inch strips. Heat 2-inch depth of peanut oil in 2-quart heavy saucepan until 350° F on deep-fat thermometer or until cube of bread becomes golden brown in 45 seconds. Dip vegetables in batter (if batter is too thick, add a bit of water until dipping consistency); let excess batter drip off. Fry in hot oil; brown on both sides, turning once, about 2 minutes. Drain on paper towels. Keep warm in oven. Note: Nice for hors d'oeuves, a do-it-yourself fondue, or Korean hot pot party. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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