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Jun 4, 2012 11:25 AM

How do you make battered frozen vegetables? So you can deep fry later?

I have an abundant garden this year and would like to batter and freeze zucchini, green tomatoes.
Does anyone know the process for this? Julie

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  1. I think a three stage breading (flour, egg, crumbs) would work better than a batter. Do your breading steps then lay the veg in a single layer not touching on parchment and freeze, then consolidate into bags once frozen.

    1. I'm no expert, but wouldn't it work better to batter and deep-fry them 3/4 of the way before freezing, drain well, and then reheat on a sheet pan or aluminum foil later?

      1 Reply
      1. re: will47

        thats what I was thinking Will47, I have tried freezing them sliced but not battered and that was not a good idea. They freezer burned easy and the ones not freezer burned were rubber like.
        Babette- so I could fry them 3/4 of the way like Will said would keep them from being rubberlike would probably be best. flour, egg, and crumbs like you said sounds good too.