Vegetable fries
Recipe by Laura McCracken
Coating
1/2 cup flour
1 t onion salt
1/8 t ground oregano
1/4 t garlic powder
1 egg, slightly beaten
1/3 cup milk
1 T cooking oil
5 cups Corn Chex cereal crushed to 1 1/2 cups
Hot Oil for frying
Coating will cover: 3 medium zucchini cut into lengthwise wedges, 1 pound of cleaned fresh mushrooms or 1 pound cauliflower broken into flowerettes (5 1/2 to 6 cups) or 1 large onion, cup into 1/4 inch slices and separated into rings (about 4 cups).
Prep. Time → 15 min
Cook Time → 1-2 min
1. In medium bowl combine flour, salt, oregano and garlic powder. Add egg, milk and oil. Mix until smooth.
2. Place cereal crumbs in large plastic storage bag.
3. If necessary, pat vegetables dry with paper toweling.
4. Toss vegetables, a handful at a time, in the batter; drain off the excess. Place vegetable pieces in the crumb mix shaking bag to coat. Place on cake rack to dry for 10 minutes before frying.
5. Drop from slotted spoon into 375 degree oil.
6. Fry zucchini, mushrooms and cauliflower about 2 minutes; fry onions about 1 1/2 minutes or until golden brown; turning to brown evenly. Drain on paper toweling. Serve immediately.
appetizers December 08, 2013 13:43
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