Battered and fried vegetables from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 247) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Arugula "pesto"; Parsley (or other herb) purée; Cilantro, dill, basil, or mint purée; Chimichurri; Green olive mojo; Garlic mayonnaise (Aïoli); "Bleu" ranch dressing; Fast tomato sauce, with or without pasta; Salsa cruda

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil, and sparkling water for beer. See recipe for vegetable suggestions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.