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Batter Fried Vegetables

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Course Vegetables and Casseroles


  • 1/2 cup flour
  • 1/4 cup com starch
  • 1/2 t. baking soda
  • 1/4 t. salt
  • Pepper to taste
  • 3/4 cup ice water
  • 2 T. chopped parsley
  • 1 quart com oil
  • 3 cups assorted vegetables such as onion rings, whole green beans, squash,
  • zucchini carrots, eggplant, sweet pepper.


  • Mix together flour, com starch, baking soda, salt and pepper. Gradually stir in
  • water until smooth. Stir in parsley. Cover; refrigerate at least I hour. Pour corn
  • oil into heavy 3-quart saucepan or deep fryer, filling no more than 1/3 full. Heat
  • over medium heat to 375 degrees. Dip vegetables into batter; fry, a few at a
  • time, turning once, 1 2 minutes or until golden brown and crisp. Drain on pa-
  • per towels. Serve immediately.


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