Batter Fried Veggies
Ingredients:
1/4 cup soy powder
1 egg, beaten well
1/4 tsp baking soda
2 tbsp heavy cream
1 tsp lemon juice
3 Tbsp olive oil
1 tsp Mrs. Dash
very cold water
Sliced eggplant, zucchini, veggies of your choice
vegetable oil for frying
Slice, rinse and blot dry the veggies you'll be frying. If you're using eggplant, try
soaking the slices in a bowl of buttermilk for 15 minutes beforehand - then blot dry
but don't rinse. Heat vegetable oil in large skillet to about 1 1/2 - 2 inches. While it
heats, mix first seven (7) ingredients in a deep bowl. This will make a pasty
mixture. Then begin adding COLD water very slowly and mixing after each little bit
until you get the consistency of thin pancake batter. This usually takes a bit less
than 1/2 cup water. Toss a snippet of batter into the skillet or fryer to test the heat
of the oil. If it sizzles, you're ready. Dip each vegetable slice into the batter to
evenly coat and then place directly into the hot oil. Work quickly and in batches,
turning as needed. Have paper towels at the ready for draining each batch. You
can keep batches warm in a 250°F oven if you like. When done, serve veggies
ringed around the outside edges of pretty salad plates with a small dipping cup in
the center filled with bleu cheese, ranch dressing, sour cream, or your favorite
low-carb dip. For extra prettiness, sprinkle each 'round' with paprika as they first
come out of the skillet.
Makes 8 Servings. 4-7 carbs per serving depending on veggie type. (Dip not
included)
