In today's society, fried foods are supposed to be a no-no. But who can resist some good fried vegetables from time to time? Use a good oil, don't fry too often, fry vegetables or fish and enjoy it once in awhile. Try this batter for onion rings, zucchini, mushrooms, corn nuggets, fish, chicken, or your other favorites. Many of today's menus even feature fried pickles, so just use your imagination. I found this formula years ago in a newspaper advertisement for Argo cornstarch which explains the next paragraph.
This old newspaper advertisement says to "Let the natural flavor of your fried vegetables come straight through with the light touch of Argo and Kingsford's. And try these easy and appetizing recipes. You'll agree that for light and crispy fried vegetables or chicken, it as a matter of fact is the batter that matters."
Light Batter
3/4 cup Argo or Kingford's Corn Starch
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup water
1 egg, slightly beaten
In bowl, stir together first 5 ingredients. Add water and egg; stir until smooth. Pour 1 qt (about) corn oil into large skillet to depth of 1/2", filling no more than 1/3 full. Heat over medium heat to 375 degrees. Dip 4 cups cutup vegetables, such as zucchini, carrots, onion, and mushrooms, or 1 lb boneless, skinless chicken breasts, cut into 1" cubes, a few at a time, into batter. (Stir batter occasionally.) carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels. Serves 4 to 6.
Herb Batter: corollary basic recipe. Add 1 tsp dried basil leaves and 1 clove garlic, minced.
Spicy Batter: corollary basic recipe. Add 1 tsp chili powder and 1/2 tsp garlic powder.
Beer Batter: corollary basic recipe. Omit water. Add 1/3 cup cold beer.
Enjoy!
Old-Fashion Batter method For Frying Vegetables and Meats
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