Crispy Fried Vegetables

Submitted by: Suzanne McMinn on January 23, 2015

Knock-off of the fried veggie appetizer at Red Lobster.

Servings: varies   Prep Time: 10 minutes   Cook Time: few minutes per side  


1 cup broccoli florets*
1 cup peppers, sliced lengthwise
1 egg
1/2 cup milk
pinch of salt
1 teaspoon baking powder
1 cup all-purpose flour
1 cup seasoned breadcrumbs
oil for frying


*I used fresh broccoli.

Heat the oil in the pan. Prepare the vegetables then whisk the egg in a small bowl. Whisk in milk then the dry ingredients except for the breadcrumbs. I just put all the vegetables in together in the batter, stirred to coat, then dumped the breadcrumbs on top and stirred to coat again.

Then pop them in the hot oil and fry. Turn after a minute or so. This just takes a few minutes to cook. You just want the vegetables to be browned all over.

If you’re keeping them warm to serve, place the vegetables on a crisper pan until it’s time. This is great with Ranch dressing for a dip.

Note: You could, of course, use any other vegetables you like! And increase the amount of batter and breadcrumbs based on how much vegetables you want to fry.

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