I believe in veggies. I do not believe in fried foods. But is it hypocritical of me to split the difference and say I believe in fried veggies?
Well, of course it is. But, that’s me to a T. A born and bred fence sitter. I have the complete inability to make up my mind in any direction at all. Whether it’s which candy bar to call from a vending machine (I always just push one letter then close my eyes and hit as many numbers as possible and see which candy bar the fates select for me. It’s easier that way.) or how I feel on the topic of fiscal spending. I’m a real wreck when it comes to hard core decision making. Help me please.
To practice being firm, determined, and totally opinionated, I’ve decided to take a stance on the topic of fried veggies. I like them. I like them a lot. They wish no ill upon mankind, look cute in a cup, and taste like a dream wrapped in ranch dressing. If I had to vote between fried veggies and the Wednesday morning Boot Camp class at the YMCA, I’d definitely take fried veggies. Period. The end. That.is.my.declaration.
Asparagus Green Bean Fries
- 1 1/2 cups flour
- 1/2 teaspoon salt
- Fresh ground pepper
- 2 eggs
- 2 tablespoons milk
- Fresh green beans asparagus, or your favorite fry-able veggies
- Oil for frying
- Heat an inch of vegetable or canola oil in a large saucepan to medium-high heat.
- In one pie plate, whisk together the flour and salt. In a second, whisk together the eggs and milk.
- Spoon a tablespoon or two of the egg mixture into the flour mixture and stir it around a bit with your fingers until a few bloppy crumbs form in the flour mixture. Clean the veggies thoroughly, then dip them in the egg and milk mixture.
- Dip them in the flour mixture, then back into egg mixture, then back into the flour mixture. Place the batter-coated veggies into the hot oil. Fry until golden brown. Transfer to a plate lined with a paper towel and all any excess oil to drain from the veggies before serving.