Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Sweet peas in pod

  2. 1/4 lb 113g / 4oz Green beans - ends snapped off

  3. 1 Broccoli - cut thin spears

  4. 1 Scallions - root ends and Greens removed

  5. 1 Zucchini - cut 1 Summer squash - cut 1/2"-thick round

  6. 1 Sweet yellow bell pepper - cored, and Cut into 1/2"-thick strips

  7. 3 Lemons - cut into wedges

  8. 2 cups 125g / 4.4oz Cornstarch

  9. 2 Extra-virgin olive oil - for frying Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in a deep pan with a basket until just smoking. In a wide, shallow bowl, mix half the vegetables and 1/3 of the lemon wedges. Sprinkle with 1 cup cornstarch and toss quickly with hands to coat. Toss into a large strainer with a handle and bat against hands to remove excess cornstarch. Drop the coated vegetables and lemons into the oil and cook until golden brown and crispy (about 2 minutes). Remove to a plate lined with paper towels to drain. Immediately repeat with the 1/3 of the remaining lemons and all remaining vegetables. Season the hot fried foods with salt and serve immediately with fresh lemon wedges. This recipe yields 6 servings.


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