Taming The Diabeastie

the low carb way

  • Pages

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 16 other followers

  • June 2008
    M T W T F S S
    « May   Jul »
     1
    2345678
    9101112131415
    16171819202122
    23242526272829
    30  
  • Categories

  • Most Popular Recipes

  • Older Posts

  • Recent Comments

    Solitary Dancer on Resurrection
    Katy on Resurrection
    Neyla Craven on 3 Minute Microwave Bread
    Solitary Dancer on Time Out
    roz on Time Out
    Solitary Dancer on Cauliflower ‘Tater…
    Melinda on Cauliflower ‘Tater…
    Low Carb Breakfast O… on Egg Salad
    Solitary Dancer on 3 Minute Microwave Bread
    Kristin on 3 Minute Microwave Bread
    Arleen Skidmore on Sweetened Condensed Milk …
    Margaret on Brussels Sprouts with Pecans a…
    Bekah on Cheesy Chicken Cabbage Ca…
    Mock danish | ZyDra on Mock Danish
    lowcarbconfidential on Revival
  • Meta

  • Blog Stats

    • 269,560 visitors

Batter Fried Veggies

Posted by Solitary Dancer on June 2, 2008

Batter Fried Veggies

Ingredients:

  • 1/4 cup soy flour ***
  • 1 egg, beaten well
  • 1/4 tsp baking soda
  • 2 tbsp heavy cream
  • 1 tsp lemon juice
  • 3 Tbsp olive oil
  • 1 tsp Mrs. Dash
  • very cold water
  • Sliced eggplant, zucchini, veggies of your choice
  • vegetable oil for frying

Directions:

Slice, rinse and blot dry the veggies you’ll be frying. If you’re using eggplant, try soaking the slices in a bowl of buttermilk for 15 minutes beforehand; then blot dry but don’t rinse.

Heat vegetable oil in large skillet to about 1 1/2 to 2 inches.

While it heats, mix first seven (7) ingredients in a deep bowl. This will make a pasty mixture.

Then begin adding COLD water very slowly and mixing after each little bit until you get the consistency of thin pancake batter. This usually takes a bit less than 1/2 cup water.

Toss a snippet of batter into the skillet or fryer to test the heat of the oil. If it sizzles, you’re ready.

Dip each vegetable slice into the batter to evenly coat and then place directly into the hot oil. Work quickly and in batches, turning as needed. Have paper towels at the ready for draining each batch.

You can keep batches warm in a 250°F oven if you like.

When done, serve veggies ringed around the outside edges of pretty salad plates with a small dipping cup in the center filled with bleu cheese, ranch dressing, sour cream, or your favorite low-carb dip.

***NOTE: I would think that this would work with Carbalose Flour as well.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: