| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
1 |
servings |
INGREDIENTS
|
|
Broccoli; cut into florets |
|
|
Eggplant; sliced 1/4 inch |
|
|
; thick |
|
|
Green pepper; sliced into rings |
|
|
Button mushrooms; left whole |
|
|
Yellow squash; sliced 1/4 inch |
|
|
; thick |
| 1 |
c |
Ice water |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Egg yolk |
| 1 |
c |
Sifted flour |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
INSTRUCTIONS
BATTER
WHITE REMOUADE
2 cups mayonnaise 1 tablespoon minced garlic 3 tablespoon chopped onion 3
tablespoon chopped green onion 2 tablespoon chopped celery 2 tablespoon
chopped pimiento 1 tablespoon Tabasco 1 tablespoon lemon juice 1 tablespoon
Lea & Perrins Salt and pepper (to taste)
Heat oil to 350 degrees (at least 2" deep if using a skillet). Using tongs,
dip each piece of vegetable until submerged in batter, quickly shake off
excess batter and drop in hot oil. Vegetables are cooked when they float to
the surface.
White Remouade:
Combine all ingredients in a blender until mixed well. Allow to stand 30-60
minutes, covered in the refrigerator before using.
Enjoy!
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