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Deep-frying Vegetables

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By Anne Willan

Published 1989

  • About

Deep-fried potatoes must be the most popular of all vegetables—think of thin and crispy French pommes frites, American French fries that are just as crisp but more substantial, and the British chip that goes so well with fried fish. Many other vegetables deep-fry well, even if they do not have the same versatility: sharp onions, matchsticks of zucchini, eggplant sticks, broccoli florets, sliced parsnips and sweet potatoes all add crunchiness as well as taste to a dish, while a mixed platter makes a perfect appetizer, as in Italian fritto misto or the more delicate Japanese batter, tempura.

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