I love flour battered vegetables. This one is easy. I did not do the meat, only the veggies. This was on the Rachel's TV show. Below is the link to that show. She did not do the meats on the first part of the video.
INGREDIENTS
Oil for frying, such as canola,
vegetable or an olive oil/vegetable blend
2 1/2 cups flour, divided
Salt and pepper
6 large eggs, divided
1 1/2 cups breadcrumbs
1/2 cup, a couple of handfuls, grated
Parmigiano-Reggiano
3 pieces (1 1/4 pounds) boneless,
skinless chicken breast, tenderloin removed
1 pork tenderloin (about 3/4 pound),
trimmed of silver skin
3/4 pound veal medallions/scallops
1/4 teaspoon freshly grated nutmeg
1 cup seltzer water
1 pound butternut squash, peeled and
sliced 1/2-inch thick
3 potatoes, peeled and halved
lengthwise then sliced 1/2-inch thick
3/4 pound cremini/portabella, fresh
porcini or trumpet mushrooms, cut into
chunks
1/4 pound large spinach leaves
20 large sage leaves
1 cup large sprigs flat-leaf parsley
Lemon wedges and flaky sea salt, to
serve
Fill a tabletop fryer or deep Dutch
oven with oil. If using a Dutch oven, fill 1
1/2 to 2 inches deep and heat over
medium to medium-high heat. For tabletop
fryers, preheat oil to 365°F.
Set up a breading station for meat: In
separate shallow dishes, place 1 cup
flour seasoned with salt and pepper, 4
eggs beaten and seasoned with salt and
pepper, and breadcrumbs mixed with
grated cheese.
Preheat oven to 250°F. Arrange a
metal rack inserted into large baking sheet.
Slice the chicken and pork on a bias
into thin medallions. Season chicken, pork
and veal pieces with salt and pepper.
Bread meats in flour, egg then
breadcrumbs, and fry in small batches
to deep golden on both sides, about 3-4
minutes. Transfer to a baking sheet and
keep warm in a low oven.
Place remaining 1 1/2 cups flour in a
bowl and season with salt, pepper and
nutmeg. Whisk in 2 eggs and seltzer to
form a batter. Dip and fry butternut
squash, potatoes and mushrooms in small
batches. Drain on parchment or a paper
towel-lined platter and sprinkle with
flaky sea salt while hot. Dip and
flash-fry the spinach then the herbs;
they will cook very quickly.
Serve fried meats and vegetables,
spinach and herbs on a platter with lemon
wedges for dousing.
http://www.rachaelrayshow.com/food/recipes/18603_autumn_frito_misto/index.html
http://herbalwithfoodrecipes.blogspot.com/2013/06/herbs-kill-parasites-in-bowels.html
