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Ingredients

Garlic-Parsley Sauce
Roasted Red Pepper Sauce
Oriental Sauce
Vegetables

Directions

Prepare Garlic-Parsley Sauce:
  • Wrap garlic in foil. Roast in 450°F oven 40 minutes or until soft. Remove foil. When cool enough to handle, cut head in half horizontally. Squeeze roasted garlic pulp into food processor. Add parsley, mayonnaise, lemon juice and salt. Whirl to puree. Scrape into serving bowl.

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Prepare Roasted Red Pepper Sauce:
  • Core, seed and split peppers. Place on broiling pan. Broil, skin side up, until blackened all over, 10 to 15 minutes. When cool enough to handle, peel skins and discard. Place peppers in food processor with sour cream and salt. Whirl until smooth puree. Scrape into a serving bowl.

Instructions Checklist
Instructions Checklist
Prepare Oriental Sauce:
  • Combine vegetable broth, sherry, soy sauce, brown sugar and ginger in small serving bowl.

prepare Vegetables:
  • Beat eggs, beer and salt in bowl. Gradually stir in flour until smooth. Cover; refrigerate 30 minutes.

Instructions Checklist
Instructions Checklist
  • Fill deep, heavy saucepan, wok or automatic fryer with vegetable oil to depth of several inches. Heat oil until it registers 375°F on deep-fat frying thermometer.

Instructions Checklist
  • Dip vegetables in batter and shake off excess.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Using tongs, slotted spoon or fry basket, slip vegetables into oil, about 5 at a time. Fry, turning once, until lightly brown, 2 to 3 minutes. Remove to paper toweling to drain. Repeat with remaining vegetables. Serve dipping sauces with the vegetables.

Nutrition Facts

171 calories; 9 g total fat; 43 mg cholesterol; 267 mg sodium. 17 g carbohydrates; 6 g protein;

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