Autumn Harvest Vegetable Fondue
Cooking the vegetables first gives them a nice crisp texture when deep-fried.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1 tsp. baking soda
- 1 cup flour
- 2 Tbsp. vegetable oil
- ¼ tsp. ground black pepper
- ¼ tsp. cayenne pepper
- 1 cup soda water
- 6 oz. broccoli
- 4 zucchini
- 12 fresh large mushrooms
- 1 red onion
- ¼ cup cornstarch
- 4½ cups vegetable oil, or as needed
- 1 cup Ranch dressing
- To make batter, sift the baking soda into the flour. Stir in the vegetable oil, black pepper, and cayenne pepper. Slowly add the soda water until you have a batter similar in texture to pancake batter. Feel free to adjust the amount of water or flour to obtain the right consistency. Allow the batter to rest in the refrigerator for 30 minutes before using.
- Steam the broccoli, and drain thoroughly. Wipe the mushrooms with a damp cloth. Cut the steamed broccoli into pieces so that approximately 1 inch of the stem is attached to the floweret. Cut the zucchini lengthwise into slices approximately ¾ inch thick. Cut the mushrooms in half. Slice the red onion in thick slices. Dust the prepared vegetables lightly with the cornstarch.
- Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat.
- When the oil is hot, move the fondue pot to the table, set up the burner, and maintain the heat. Using a dipping fork, dip the vegetables into the batter and cook briefly in the hot oil until they turn golden brown. Remove from the dipping fork and drain on paper towels or a tempura rack. Serve with Ranch dressing.