You would think the recipes for vegetables are only the modern trend, but some of them have been around for fifty or more years. You have a choice of fresh veggies to suit your family’s taste. I use canola oil for frying because it is more heart healthy than most of the other oils or shortenings. When you have the batter ready you can add your favorite vegetables, as few or as many different ones as you desire. Your family will compliment you on a different way to put some of their favorites to good cooking.
- 1 ¼ cups whole wheat pastry flour
- 1/4 cup corn flour
- 2 Tbsp. cornstarch
- 1 tsp salt
- About 1 ¼ – 1 ½ cups water
- 1 egg slightly beaten (opt.)
- 2 ½ cups chopped veggies – onions, greens, scallions. mushrooms, peppers, zucchini, broccoli, carrots, cauliflower, celery, etc.
Mix flours, salt & cornstarch, sifter would help. Add egg & water to make the consistency of pancake batter. Whisk but don’t over beat. Let sit for 20 min. Chop vegies, small for hard ones like carrots, larger for soft ones. Mix with batter. Drop by spoonsful into hot oil at least 1 ½ in deep.
Fry 3 -5 min, turning once. Drain on paper towels. Serve with a dip or sauce.