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Deluxe fried vegetables

Chad Minton
The Ritz-Carlton, Marina Del Rey

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One can of light beer
One small bottle of tonic water
Corn starch
All-purpose flour
Baby carrots (as needed)
Shiitake mushrooms (as needed)
Green beans (as needed)
Canola oil


In a large pot, add enough canola oil to fill ¾ of the way. Bring to approximately 325 degrees. Blanch baby carrots, mushrooms and green beans in water. Combine the dry ingredients in equal parts of roughly ¾ cup. Then add equal wet parts to the dry ingredients to make a batter. Drop batter in oil. If it floats, the temperature is right. Brush the veggies with flour dipped into the batter. Drop in the oil and heat through or until it rises. Remove from oil when done and sprinkle with salt. Dry over paper towels and when chilled, top with fresh crumbled thyme. Serve with dip, dressing, salads, fish or meat.

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