Deep-Fried Vegetable Medley
Category:
Vegetables |
Equipment:
Pot, bowl, spoon, pan, deep-fryer |
No. Servings:
10 |
Serving Size:
6 pieces |
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Yield:
3.75 lb. (1.7 kg) |
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| 20 ea. | cauliflower, florets |
| 1 lb. | flour |
| 2 Tbsp. | salt |
| 1/4 tsp. | white pepper |
| 10 ea. | * eggs, large |
| 1/2 lb. | bread crumbs |
| 20 ea. | zucchini rondelles, 1/4 in. (0.5 cm) thick |
| 20 ea. | mushroom caps |
| as needed | oil for deep-frying |
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1 | Blanch the cauliflower florets in water with the addition of an acid. Shock and pat dry. | 2 | Mix the flour, salt, and pepper, and place it in a shallow pan. Beat the eggs. Place the bread crumbs in a shallow pan. | 3 | Coat the vegetables first in flour, then in beaten eggs, and finally with bread crumbs. | 4 | Cook the vegetables in batches in a deep-fat fryer at 350°F (177°C) for two to three minutes. Drain well and serve. |
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| Nutrition Information | | Calories | 348 | | Fat (g) | 19 | | Protein (g) | 10 | | Carbohydrate (g) | 34 | | Cholesterol (mg) | 127 | | Sodium (mg) | 850 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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