Fried Veggies

This appetizer is a great way to use leftover vegetables.


6 to 8 appetizer servings

Recipe from

Southern Living


1 cup all-purpose flour
1 1/2 teaspoons seasoned salt
2 large eggs
2/3 cup milk
1 teaspoon vegetable oil
Vegetable oil
1 cup cauliflower flowerets
1 cup broccoli flowerets
1 cup whole mushrooms
1 cup baby carrots


Combine flour and salt in a bowl, and stir well.

Combine eggs, milk, and 1 teaspoon oil; add to flour mixture, stirring with a wire whisk until smooth.

Pour oil to depth of 2 inches into a Dutch oven; heat to 375°.

Dip vegetables into batter; fry, a few at a time, until golden. Drain on paper towels. Serve with Ranch-style salad dressing, if desired.


January 1996
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