Stays Crisp Fried Vegetables with Chili & Cucumber Tzatzeki

Updated 5 months ago

Chef Brian Ross was in to give us ideas for a 5 course Valentine’s Day dinner.

His first dish he made was fried vegetables, but Brian used a new technique that makes them stay crispy longer.

Below you will find the recipe Brian made on air:

Stays Crisp Fried Vegetables with Chili & Cucumber Tzatzeki

Zucchini  Sliced thin

Eggplant  Sliced thin

Green Beans  Blanched

Vegetable Oil 3 cups

Flour   1 cup

Salt   1 tbsp

Garlic Powder 1 tbsp

Onion Powder 1 tbsp

White Pepper 1 tsp

Cayenne Pepper 1 tsp

Water   3 cups

Heat oil to 375 degrees. Dip the vegetables in the seasoned flour. When coated, dip in water quickly but enough to coat. Back to flour and coat well. Then quickly dip in water and then into hot oil. Cook until golden brown. Drain on paper towels, season and serve with dipping sauce.

Chili & Cucumber Tzatzeki Sauce

Greek Yogurt  1 cup

Sour Cream  ½ cup

Sriracha Sauce 1 tsp

Minced Garlic 1 tsp

Diced Cucumber ½ cup

Chili Powder  1tsp

Ground Cumin ½ tsp

Fresh Cilantro 2 tsp

Salt   1 tsp

White Pepper ½ tsp

Mix all well.

 

 

 


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