Sammy the Seal

Breaded, fried, colorful vegetables

In delicious on Monday, 23 April, 2012 at 11:42

breaded fried veggies 2

This is what we ate for the main course. All told, carrots, yams, orange bell pepper, red bell pepper, zucchini, green bean, and broccoli. It was pretty simple: dip the cut vegetables in a mixture of milk and beaten egg, then coat in a mixture of flour, cornmeal, salt, and pepper, then dip them in the milk and egg, then coat with breading again, then fry at no more than medium heat in a 2-3-inch deep cast iron skilled filled no more than 2/3 full of oil about 3-5 minutes, or until desired color is reached. Clean out bits of breading and make more liquid batter and breading as needed. It helps to have a sifter, to remove the clumps of breading and save the loose flour. It didn’t spatter much, if at all, which was strange, but then cleaning up was that much easier.

Then we dipped them in some catsup, and some homemade aioli:

So many leftovers. Not the healthiest, mind you, fried and all, it’s just the previous weekend I had calamari with a friend and learned to make mayo/aioli at an open house for The Art Institute, so I made aioli but had nothing to dip in it. Nice to do every once in a while, but the extras ought to last us most of the week. For our vascular systems, of course.


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