Mixed Fry Recipe Recipe

Name: Mixed Fry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 zucchini, sliced, salted, drained for 30 minutes, rinsed, and dried; 3 artichokes, pared to the heart, sliced, and placed in lemon water until needed; 1 eggplant, peeled, sliced, salted, drained for 30 minutes, rinsed and dried; 1 parsnip, peeled and sliced; 2 potatoes, peeled and sliced; 1 small head broccoli, trimmed into florets; 1 small cauliflower, trimmed into florets; 1 small butternut squash, peeled, seeded, and sliced; 2 onions, sliced and soaked in cold water for 30 minutes to sweeten; 3 ½ cups all-purpose flour; 1 teaspoon salt; 1 pinch baking soda; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 3 cups water

Servings: persons

3 zucchini, sliced, salted, drained for 30 minutes, rinsed, and dried
3 artichokes, pared to the heart, sliced, and placed in lemon water until needed
1 eggplant, peeled, sliced, salted, drained for 30 minutes, rinsed and dried
1 parsnip, peeled and sliced
2 potatoes, peeled and sliced
1 small head broccoli, trimmed into florets
1 small cauliflower, trimmed into florets
1 small butternut squash, peeled, seeded, and sliced
2 onions, sliced and soaked in cold water for 30 minutes to sweeten
3 ½ cups all-purpose flour
1 teaspoon salt
1 pinch baking soda
3 tablespoons olive oil
2 tablespoons red wine vinegar
3 cups water

1
Prepare all the vegetables as directed and set aside.
2
To make the batter, in a bowl, combine the flour, salt, baking soda, olive oil, vinegar, and enough water to make s smooth, dense batter.
3
In a deep-fat fryer, a deep frying pan, wok, or saucepan, pour in oil to a depth of 3 inches.
4
Heat the oil to 375 degrees F. In batches, dip the vegetables (reserve the onions) into the batter and slip into the oil.
5
Do not crowd the pan or the oil temperature will drop and the vegetables will absorb the oil.
6
Fry, turning as needed, until golden brown, about 5 minutes.
7
Using tongs or a slotted spoon, transfer to paper towels to drain, then keep warm on a warmed platter in an oven preheated to 200 degrees F. Fry the onions last and scatter the slices over the top.
8
Serve hot with the lemon wedges.
9
NOTES: Paper-thin lemon slices, halves mushrooms, and pieces of carrion and fennel can also be dipped in a batter and fried.
10
Cook the cardoon in boiling salted water for 20 minutes and the fennel for 10 minutes before coating with batter and deep-frying.

680

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 zucchini, sliced, salted, drained for 30 minutes, rinsed, and dried, 3 artichokes, pared to the heart, sliced, and placed in lemon water until needed, 1 eggplant, peeled, sliced, salted, drained for 30 minutes, rinsed and dried, 1 parsnip, peeled and sliced, and more.

Yes, Mixed Fry Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Fry Recipe

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