Absolute winner, even if a bother to prepare.. I do not make it often, only because of the prejudice against deep frying – but i will make it on occasion and cherish every bit..
Deep frying should be conducted as late before serving as possible to make sure the crisp batter remains crisp when we deliver it to the table. We sometimes cook it outside , in the garden, next to the bbq, and serve at he garden dining table. Works great, diners participate, smells disappear quickly in the atmosphere..
- various fresh vegetables (carrots, zucchini, broccoli, sweet potato, green and/or red pepper, .. stretch your imagination)
For batter, for two people (for more you will multiply depending on how many veg sticks you need to coat):
- 1 egg, lightly beaten
- 1 teaspoon salt
- 60 ml cup cornstarch
- 60 ml flour
- 60 ml chicken stock
- 750 ml flavourless veg oil
- deep frying dish
- Slice vegetables into chunks; I try to slice each kind the same way, but different from the others. Once covered they tend to look the same, yet you may want to be able to distinguish between the carrot and the zucchini.. So if, say, carrots are cut into slim and long pieces, while zucinni into round slices, you are ok.
- In a large bowl, mix together the egg, cornstarch, flour, chicken stock and salt. Set aside.
You may want to think of some sauce – unless these are to be served with the meat or fish with their native sauce. I sometimes use terriaki, or hoisin, or chilli peppers in oil..
- Just before cooking add some of the vegetables to eggs and flour mixture, stir until well coated.
- Preheat oven to 250F.
- Pour oil into the wok and set over the high heat.
- When oil almost begins to smoke, drop coated vegs into the wok, one by one.
- Fry 2-3 minutes until crisp and golden. Do not burn.
- Remove the veg from wok with slotted spoon and place in a dish in the oven.
- Part by part, fry the rest of the vegetables and keep them warm in the oven.
- If you have any leftover egg-flour, pour it in gently and fry it too.