Batter Fried Veggies

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Batter Fried Veggies

Ingredients:

1/4 cup soy powder

1 egg, beaten well

1/4 tsp baking soda

2 tbsp heavy cream

1 tsp lemon juice

3 Tbsp olive oil

1 tsp Mrs. Dash

very cold water

Sliced eggplant, zucchini, veggies of your choice

vegetable oil for frying

Slice, rinse and blot dry the veggies you'll be

frying. If you're using eggplant, try soaking the

slices in a bowl of buttermilk for 15 minutes

beforehand - then blot dry but don't rinse.

Heat vegetable oil in large skillet to about 1 1/2 - 2

inches. While it heats, mix first seven (7)

ingredients in a deep bowl. This will make a pasty

mixture. Then begin adding COLD water very slowly and

mixing after each little bit until you get the

consistency of thin pancake batter. This usually takes

a bit less than 1/2 cup water.

Toss a snippet of batter into the skillet or fryer to

test the heat of the oil. If it sizzles, you're ready.

Dip each vegetable slice into the batter to evenly

coat and then place directly into the hot oil. Work

quickly and in batches, turning as needed. Have paper

towels at the ready for draining each batch. You can

keep batches warm in a 250°F oven if you like.

When done, serve veggies ringed around the outside

edges of pretty salad plates with a small dipping cup

in the center filled with bleu cheese, ranch dressing,

sour cream, or your favorite low-carb dip. For extra

prettiness, sprinkle each 'round' with paprika as they

first come out of the skillet.

Makes 8 Servings. 4-7 carbs per serving depending on

veggie type. (Dip not included)

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Sue List Manager 310/260.5/180 255 by 10/31

Wilmington Delaware

Low carb link with info and recipes.http://members.xoom.com/Shadcat708/LC.html