Vegetables for Deep‐Frying

Most vegetables large enough to coat with breading or batter may be fried. Tender, quick‐cooking vegetables can be fried raw. Others may be precooked by simmering or steaming briefly to reduce the cooking time they need in the frying fat.

Raw vegetables for frying in breading or batter:

Eggplant

Onion rings

Tomatoes

Mushrooms

Peppers

Zucchini

Blanched or precooked vegetables for frying in breading or batter:

Artichoke hearts

Carrots

Fennel

Asparagus

Cauliflower

Okra

Beans, green and yellow

Celery

Parsnips

Broccoli