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1
Slice, rinse and blot dry the veggies you'll be frying.
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2
If you're using eggplant, try soaking the slices in a bowl of buttermilk for 15 min beforehand - then blot dry but do not rinse.
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3
Heat about 1 1/2 to 2 inches vegetable oil in large skillet.
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4
While it heats, mix first seven (7) ingredients in a deep bowl.
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5
This will make a pasty mix.
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6
Then begin adding Cool water very slowly and mixing after each little bit till you get the consistency of thin pancake batter.
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7
This usually takes a bit less than 1/2 c. water.
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8
Toss a snippet of batter into the skillet or possibly fryer to test the heat of the oil.
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9
If it sizzles, you're ready.
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10
Dip each vegetable slice into the batter to proportionately coat and then place directly into the warm oil.
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11
Work quickly and in batches, turning as needed.
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12
Have paper towels at the ready for draining each batch.
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13
You can keep batches hot in a 250 degree oven if desired.
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14
When done, serve veggies ringed around the outside edges of pretty salad plates with a small dipping c. in the center filled with bleu cheese, ranch dressing, lowfat sour cream, or possibly your favorite low-carb dip.
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15
For extra prettiness, sprinkle each 'round' with paprika as they first come out of the skillet.
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16
This recipe yields 8 servings;
