Ingredients
vegetables of your choice - squash, eggplant, onions, carrots
(it is desirable to have larger)
peppers (sweet bell peppers are preferred)
# breading:
2 egg whites
2 tbsp natural starch (I use corn)
1/2 tsp salt
150-200 ml sunflower oil for frying
Photo added on
Photo author
Elti
Method
Peel eggplant, cut into thin strips (about 3 mm) in length or slices, place in a deep bowl salted water to his left bitter juice. After 20 minutes, rinsed and allowed to drain in a colander. While the eggplant drain prepare the other vegetables: zucchini cut into thin slices (2-3 mm); Peel carrots and vegetable peeler to cut thin strips; Peel onions and cut into rings (About 3 mm), which can be left whole or split rings; pepper cleaned of seeds and cut into chunks. For the breading egg whites are broken down by hand to not very thick foam, add the salt and starch. Cut vegetables are dipped in breading well drained nice to the walls and fry until golden in the heated sunflower oil, as it becomes thin pretty quickly. Once they have finished them drained on paper towels. With this battered vegetables are light, crunchy and absorb very little fat, which does not burn and turn black as when frying with flour.
Containers:
Difficulty
Average
Tested
3 users
Comments
Eli_M, thank you for the nice recipe. I made zucchini, onions, peppers and carrots - all were very tasty. Really fat stays clean, but if you put more in the pan well to *tipple* these vegetables.
Zdrevey Elti, I'm glad that you liked my recipe. I do not know why you made plenty of fat vegetables, maybe the breading was torn or fat was not hot enough. I in their last preparation with 200 ml of oil izparzhih 2 medium eggplant, 1 zucchini, 1 large carrot 1 large bell as necessary to stir up another dose of seasoning and fat keep in sufficient quantity to last. Maybe in the next sample will be better, and you can improve it. Will be glad to share it :). I regularly monitor the site and like many of your recipes, but until recently I had not registered. Congratulations on your wonderful skills and creations!
Eli_M, thank you for your kind words. I do not know why, but you were delicious :). I saw that take longer than expected began to put in very little fat and you were well. I used your breading and potato meatballs - also became extra.
This is a great breading! Today I made zucchini with it and I loved it! Thanks for the idea! Not really carry almost no fat and oil remains clean.
I had leftover cooked rice and decided to try to make rice balls breaded them thus, were very tasty! Apparently this will be universal breading, not only for vegetables :). Soon will try and potato meatballs as Elti.
Milencha, I'm glad you liked it and that you found a new application as Elti! Good luck in the future and share *front* experience! :)
Yesterday prepared part of the zucchini in this recipe and became great.
I forgot to give an assessment.
Today I can batter language that will happen with this batter?
Milencha will not have a problem. Of course with pre-cooked language. And learn!
Thanks for the reply, Ina. Now it brew, and the drink - tonight.
Today I used for breading pork tongue. Became excellent - crispy and delicious! Will try to batter thus Cheese and kashkavalcheta and if you get now will I am sure that this is a universal breading. Once again an excellent mark!
Milencha, I'm glad you find more and more successful applications for my breading :)! I personally use it also for breaded fish fillets and became great. For Cheese and cheese I have not yet, but might get, but I think it should be made more dense and cheese to be sliced in advance and maintained in the freezer for more secure as well be in the standard batter egg and bread crumbs.
Well done, I loved it. Breading is unique and fat, in which parzhih first stay clean. Thanks