Battered and Fried Vegetables

There are infinite ways to batter and deep-fry vegetables, but this is the most basic.Accompanying sauces can be anything from a squeeze of lemon or lime juice to a soy sauce dip to a chutney (see the list that follows for some ideas). Usually the best way to serve battered and fried vegetables is as a casual kitchen appetizer, the moment you pull them from the oil and drain them, though in a pinch you can keep them warm for a few minutes on a rack in a low oven. Just don’t expect them to be exactly the same. Nearly any vegetable can be battered and fried, but especially zucchini, eggplant, winter squash, sweet potatoes, mushrooms, bell peppers, green beans, broccoli, cauliflower, asparagus tips, onion rings, fennel, beets, and carrots. Hard vegetables should be sliced 1/4 inch thick or thinner; tender ones, like zucchini and eggplant, can be cut up to 1/2 inch thick or so. Smaller vegetables like mushrooms or green beans can be left whole. As always, cook in batches to avoid overcrowding . You want the pieces to be able to swim around in the oil and not stick together. Generally, use a neutral oil, like grapeseed or corn, for deepfrying, but olive oil and peanut oil are good options too.

Oil for frying

1 cup all-purpose flour, plus 1 cup for dredging

1 teaspoon baking powder

Salt and freshly ground black pepper

1 egg

3/4 cup beer or sparkling water

Coarse salt for finishing

• Put at least 2 inches oil in a deep pan over medium-high heat; bring to 350 F . While the oil is heating, prepare the vegetables and the dipping sauce, if you’re using one.
• Mix 1 cup of the flour with the baking powder and sprinkle with salt and pepper. Whisk in the egg and the beer until just combined and the consistency of pancake batter. It’s okay to have some lumps in the batter (you don’t want to overmix).
• Dredge each piece of food lightly in the remaining cup of flour, then dip into the batter and add to the oil. Do not crowd the vegetables; you will have to cook in batches.
• Cook, turning once if needed, until golden all over, just a few minutes. Drain on a rack or paper towels, sprinkle with coarse salt and additional pepper if you like, and serve immediately, with a dipping sauce or lemon wedges.
  Battered Apple “Fries.”
  • For a savory version, use the recipe as is. For a sweet version, use sparkling water instead of beer and add a sprinkle of confectioners’ sugar to the batter and as a final dusting: Use 2 or 3 apples, like Golden Delicious, Granny Smith, or any all-purpose apple. Peel the apple if you like. Slice the apple away from the core from top to bottom, then cut the slices into sticks (resembling fries). Or core first and cut crosswise into rings.
• MAKES: 4 servings
• TIME: 30 minutes