How to get batter to stick to veggies

[Mayiask]

Originally Posted by 70Ford

It does add some calories, but if your batter is the right consistency and temperature and the oil is at the right temperature, very little oil is absorbed by the batter. The oil is repelled by the steam while the batter seals in the juices as the food is flash cooked. It should be incredibly light and crispy.

However, if your oil temperature is too low or your batter is gummy, it turns into a gooey mess of fat drenched gunk.

Absolutely essential, 70Ford. Nothing else you do will matter if your oil is not hot enough!!

[tulips4you2]

Originally Posted by Mayiask

To get the batter to adhere to the veggie, lightly roll them in flour first and then put them in the batter. Works like a charm

Saw this on some cooking show and never had a problem since.......

Thank you Mayiask! I needed this tip!

[Ruby Wilfong]

Well I love fried foods. I know it's not really popular with folks these days, but I still do it. (I don't have a weight problem and my health is quite good.) I bought myself a small professional deep fryer a long time ago, and it works great with frying all the things I could imagine. And like others have said, flour first. Don't overcrowd anything, not even in a fryer like mine. And enjoy the yumminess in those golden, fried gifts of love.