Battered Fried Veggies

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

PREPARATION

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

TEMPURA FOR VEGETABLES

Tempura Vegetables
This tempura coating an excellent fun way to do vegetables like zucchini, broccoli, onions rings, carrots, mushrooms, yams (which has been boiled until partially tender), and add others. It's very easy.
1. Beat together until smooth...
1 egg
1 tsp. soy sauce
1/2 tsp. sea salt (no chlorine)
1 tsp. sugar (honey)
3/4 cup flour
1/2 cup water
2. Dip vegetable pieces in tempura batter. Four the onion rings first. Keep the batter beaten. 3.Cook in hot oil at 375 degrees until brown (Use sunflower or good oil)
4. Drain and serve You can also just drag the vegetables (onion) in flour with seasonings, then in egg, back to the flour and fry. I do this when I am tired, and it works out great.

Another is for French Fried Onion Rings (without the egg) ( I like to do this when we need natural sulfur for when in cold and flue season)
2 cups of cooking oil
3 large onions (freeze some for latter use if need be)
1 cup milk
1/2 cup flour salt and pepper to taste
Heat the oil in a deep pan to 375 degrees, slice onion about 1/4 or more inches thick. Separate the rings and dip into the milk and then into the flour with the salt and pepper mixture. Fry till golden brown and drain well on paper towel. You can save the salt and pepper to the end also. Copyrighted by P.T. Sherman (No Publishing of my materials thank you)

COMMENTS ARE WELCOMED...