Prep 5 mins
Cook 5 mins
Recipe from box of Argo Cornstarch in the early 80's. This batter is light and tasty. Posting recipe as request from one of my sons. This batter is great for zucchini, but can be used on any thing you would like to fry up! Many reviews complain of the lack of seasoning. I have taken the garlic powder up to 1 tsp. and it helps, a dash of hot sauce works well too. If you must, sprinkle lightly with additional salt immediately after removing from the frying oil. Another tip - I prefer the thinner batter for a lighter and crunchier coating on the veggies (the thicker batter just seems to be too doughy for our tastes).
- 177.44 ml cornstarch
- 59.14 ml all-purpose flour
- 4.92 ml baking powder
- 7.39 ml salt
- 2.46 ml black pepper
- 2.46 ml garlic powder
- 118.29 ml water
- 1 egg
- In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown.
- This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.
These were good and easy to make. I followed the recipe as written except I used seasoning salt instead of salt. These were good but I thought they could have had more flavor. The batter could use more seasoning. I also cut back the water to 1/3 cup as others suggested.
By far the best batter I have found for vegetables. Could probably work for just about anything else too! Like others, I found I needed to adjust the amount of water. I believe 1/3 cup is what you should shoot for. Delicious.
I have made these twice and froze them. I did add some seasoning salt, and I think one time some Parmesan cheese. Hubby says they are even better than the ones I serve at work. That is why I made them twice. To reheat he just puts them in the oven, I don't know what temp, or how long. He does the when I am at work. Finally know how long to reheat them, at 425 F for 10 minutes.