It’s an easy snack in summer or any time. Bits of thinly sliced and chopped vegetables, in minute amounts, add an egg yolk, mix in some flour and fry it up. What is required maybe in your fridge and pantry already? You need only small amounts of each vegetable. Eat your vegetables! Deep Fried Vegetable Slaw
thin slice of green cabbage
a very small red potato
small segment of zucchini
thin carrot
couple of slices of red onion
quarter of a red pepper
3 yellow wax beans
a 2 inch segment of parsnip
and even a few twigs of flat leaf parley because why not!
1 egg yolk
1/4 cup flour
oil for deep frying
salt
• Cut the vegetables very thin and the same diameter to ensure even cooking. The length does not matter.
• Add them all to a large mixing bowl.
• Add the oil to your frying pot. Mine is a deep, wide bottomed heavy pot. An inch and a half of oil is sufficient for deep frying.
• Start heating the oil.
• Meanwhile mix an egg yolk into the vegetables.
• Add the flour and toss.
• When the oil is ready, ~350F, take a small handful of vegetables, as in the picture, and plunge it into the hot oil.
• Repeat until there is no room left in the pot.
• As soon as the last handful is dropped into the hot oil begin to take out the first clusters with a wire strainer.
• Transfer them to paper towels and continue the same processes until the last handful of vegetables are fried.
• Season with salt and serve immediately.
