Cooking Louisiana - Fried Veggies

Fried vegetables are one of my favorites. They're easy to do and are delicious served piping hot as appetizers.

Just about any vegetable can be fried. Here are a few that we do.

Mushrooms, cauliflower, cucumber, okra, eggplant, squash, tomatoes (green), bell pepper and onion.

Cut all the vegetables in the sizes you like. Begin with about 3 cups of milk or cream in a bowl and mix about 2 tsp. of Creole seasoning in it. Add a few eggs if you like and whisk in. Plan on frying each type separately. Put the cooking oil to heat at 350F. 

In another bowl or bag combine equal parts of all purpose flour and cornstarch. Season this if you like, but, you'll be adding seasoning after they're done. You can get creative with this by using Bisquick in place of half of the flour. This will give the crust a little fluffiness.  

Now for the cooking.

Soak the first group of vegetables in the milk mix for at least five minutes. Transfer them to the powdered mix and move them around for about 30 seconds. Put them back into the milk mix, then, back into the powdered mix. Shake around for another 30 seconds, knock off some of the powder and fry until the bubbles reduce by half. 

Take them out of the oil and put on paper towels, move around to let the grease get soaked up. Sprinkle you favorite seasoning on them immediately. Serve hot!







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