Tuesday, June 27, 2017
What you'll need:
2 Carrots, shredded
6 Brussel sprouts, thinly sliced
3 Large broccoli stems, trimmed and shredded
1 Cup thinly sliced cabbage
1 Medium zucchini, cut into 8 spears
1 Package Deep Fry batter
1 Cup of oil
2 TBSP Butter
1/4 Cup Chicken or Vegetable broth
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Cumin
1/4 tsp. Chili powder
What to do:
Prepare your deep fry batter according to package directions or you can prepare your own. Heat oil in a small deep pan and deep fry your battered zucchini spears for 5-7 minutes or until golden brown. Remove zucchini and set aside on a paper towel.
In a saute pan heat butter and add all of the shredded vegetables (Except for the cabbage) to the pan. Saute on mediun heat for 6 minutes and then add chicken broth and spices. Continue to saute until the liquid is gone. Serve with deep fried zucchini spears and cole slaw. You can find the recipe for the cole slaw here.
Note on the broccoli stems. I know most people just throw the stems away but if you trim that hard outside bit off, you're left with a very juicy, tasty piece of broccoli stem and it's really good for stir fry or vegetable saute or if you're like me, just eating raw.
Posted by Mary Kirkland at 12:00 AM