2.Fry the vegetables: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 375 degrees F. Place a baking pan, fitted with a wire rack, in oven and preheat oven to 300 degrees F.
3.Dip the vegetables into the batter, one at a time, wipe excess batter off against the side of the bowl, and place into the hot oil.
4.Repeat, adding as many dipped vegetables as comfortably fit in the pan, and fry until batter is crisp and pale golden and vegetables are tender -- 2 to 4 minutes, depending on the size and thickness of the vegetables.
5.Remove using a slotted spoon, drain on a wire rack, and transfer to the prepared baking pan to keep warm. Repeat with remaining vegetables. Serve immediately with Spicy Lime Dipping Sauce.
Ingredients
1 large egg
1 (large) egg yolk
1 1/2 cup(s) ice water
2 cup(s) self-rising cake flour
3 cup(s) canola oil, for frying
3 pound(s) assorted vegetables, such as asparagus, sugar snap peas, yellow wax beans, green string beans, baby carrots, shiitake mushrooms, or shiso leaves
Spicy Lime Dipping Sauce
Read more
