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Jun 23, 2010 08:30 PM

What vegetables do you like to deep fry?

One of my favorite fried vegetables is mushrooms. I buy a package of mushroom coating from the produce section of the grocery store and use beer as the liquid instead of water and deep fry till done. I also use the same coating for jalapeno slices. This dip is a tempura style coating similar to me to the coating used at Long John Silver restaurants. I simply use a good quality Ranch dressing for the dip. What are some other vegetable and dip ideas?

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  1. back in the days when i ate fried food my favorites were zucchini, mushrooms and okra...and all three pair really well with a good marinara sauce.

    2 Replies
    1. re: goodhealthgourmet

      I know what you mean about frying. It's not something I do often but you know how delicious fried food is. Growing up my mother cooked up some mean fried squash and okra and we just ate them with beans, coleslaw and cornbread - no need for a dip. I have in recent years developed a liking for zucchini, and marinara seems like the perfect pairing. Thanks for the idea!

      1. re: kcfields

        a tip for you on the zucchini - if you're planning to serve it with marinara, add a little Parm or Romano to the breading before you fry...oh, and please enjoy a little extra for me ;)

        oh, and a yogurt-based Dijon mustard sauce is another terrific dip for all the veggies i mentioned earlier.

    2. I don't often do deep frying, but when I do, I love to do a tempura batter and enjoy some vegetables. Perennial favorites are onions, mushrooms, zucchini, and green beans. I don't generally dip them into anything. Just sprinkle some sea salt on them as they come out of the fryer. One of my local tempura shops also does sweet potatoes which are delicious, but I have never tried to make them at home.

      1. Tempura batter is fantastic with a multitude of veggies. Mushrooms, asparagus, green and red pepper chunks, zucchini, summer squash, onion, beans, etc. Experiment and enjoy what you love. I don't usually deep fry veggies much without tempura, but have fun!

        2 Replies
        1. re: boyzoma

          Have to mention tempura battered cauliflower, broccoli and Japanese eggplant, along with the other delicious veggies already suggested. I love the Indian version of deep fried cauliflower as well, dipped in a spicy (with chili powder, cumin, tumeric or garam masala) chick pea flour batter.

          1. re: bushwickgirl

            Thank you BWG, your additives are perfect. (of course in my book, any cauliflower or broccoli is a welcome treat. Would love to get some recipes of different sauces. There must be some links here somewhere, but I am just too tired tonight to search. Maybe tomorrow :-)

        2. It's the season for fried zucchini strips and nothing's better than a little nice, fresh Marinara with that.

          The mushrooms... wow; they were so popular years ago and these days when I make them the younger eaters say "whoa, what a great idea..." Little do they know. I used to cover mushrooms with an egg mixture that contained Worcestershire sauce and a little Dijon mustard; then coat them with Kellogg's Corn Flake Crumbs and then plate them up with a little insanely rich Bearnaise sauce. But one could get all sorts of very not-so-heart-smart stuff back in the '70s...

          4 Replies
          1. re: shaogo

            Do you have a recipe for homemade marinara? I also love fried mozzarella but the commercial marinara sauces seems so bland.

            1. re: kcfields

              Marinara Sauce

              A big fat onion, peeled and cut Brunoise (1/4" dice) or pop in the Cuisinart for a moment to chop relatively finely.

              A bay leaf or two

              Olive oil for saute -- I don't like "extra virgin" for this; I like a clearer, cleaner-tasting oil.

              Eight cloves of garlic, either minced or just smooshed with your knife.

              1/4 cup chopped fresh basil leaves, or 1 Tbs. dried basil

              2 cans of Pastene brand "ground" tomatoes (don't use the lower-salt; it's just not as good as the old-fashioned yellow-and-red cans) If you don't have this brand use a good tomato product (Redpack's available nationally, I think, and they're a good second to Pastene). We don't like lumps so if we buy crushed tomatoes I whiz 'em in the Cuisinart in their out-of-the-can state.

              Method: cook the onions in the olive oil with the bay leaf just until clear -- do not brown them! Add the garlic just so it's heated through and no longer discharges any white juice. Again, don't brown it, 'cause it'll be bitter. Add the basil and stir it in.

              Add the tomatoes and then season with salt and black pepper. That's it. IMHO, "less is more" when it comes to Marinara sauce. Here's the trick; the length of cooking of the sauce is what determine's a given person's favorite flavor from this sauce. We, on one hand, like to cook the sauce very briefly (then we add it to mussels and it's sweet and delicious). But some families like the sweet, mellow flavor of a long-cooked (2 hours) sauce. It's up to you.

              A hint to kcfields if you like fried mozzarella... If your complaint is that commercial sauces taste bland, by all means get a good recipe for Spiedini -- it's basically toasted bread swabbed with Anchovy paste (there's the answer to "bland") and then topped with mozzarella and grilled or deep-fried, then topped with Marinara (that, authentically, has a little bone marrow whisked into it). You'll never go back to those frozen mozarella sticks again...

              1. re: shaogo

                I have just in the last 10 years become a foodie. As I watch the different TV chef's who proclaim the wonder of canned "roasted tomatoes" in their recipes I have not been able to find them in my local grocery store. And I can assure you that there are no Pastene brand tomatoes. Basically there are Hunts and Progresso and store brand varieties. Is there a speciality store I need to find for such ingredients? I don't live in the backhills but who sells these products? I generally know how to prepare them but am more of a "if you can find a prepared product, why commit the time and effort" type of person. Also, is Spiedini a commercial product? I can't say that I don't like anchovies because I have never eaten one and I am not one to discard that which I know nothing about but I have to say I have reservations about it. But I also felt that way about oysters once!

                1. re: kcfields

                  Off topic, but no Pastene or Cento in your supermakets? What about Redpack? Oh, that's sad. They're pretty mainsteam tomato packers and labels, and not sold in specialty stores. Try Hunts if that's what you have available. Check the Pastene website for store locater:


                  Anchovies are one of life's little pleasures, and you owe it to yourself to try them, or at least one, before you die. My opinion.

                  Spiedini is a recipe, and to me means seasoned and sometimes breaded chicken, beef or even well seasoned ground pork as meatballs on a small skewer, and either broiled or grilled. I haven't heard of shaogo's grilled or deep fried mozzarella bread spiedini recipe before, but it sounds better than any breaded and fried mozzarella sticks I've ever had.

          2. eggplant... breaded or not