Nashville Hot Chicken Tempura-Style Vegetables
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Servings
2-4 servings
Prep Time
10 minutes
Cook Time
20 minutes
Quite possibly the best side for BBQ season - grab a few of your favorite veggies, make a simple but spicy batter using our Nashville Hot Chicken blend, give them a quick fry dip and you have the best onion rings and tempura-style veggies for a cookout. Pro tip: make a quick dip using our Really Ranch Salt-Free Seasoning and plain Greek yogurt to cut the heat a bit.Author: Shannon Feltus | Urban Farm Foods
Ingredients
-
4 tablespoons Spiceology Nashville Hot Chicken Rub
- 1 sweet white onion
- 1 large crown of broccoli
- 1 head of cauliflower
- 1 sweet potato
- 2 cups flour
- 3/4 cup cold water
Directions
In a large dutch oven heat vegetable or canola oil for deep frying. About 360°. Arrange a plate with paper towels for drying oil after frying.
- Prepare vegetables by slicing the onion into rings, sweet potato into slices ( with or without peel) and section off broccoli and cauliflower florets.
- In a large mixing bowl combine flour, Nashville Hot Chicken blend and water. Whisk together until a thick batter forms. Consistency should be like paste.
When oil has reached temperature, test a drop of batter. If it bubbles and floats quickly you are ready to fry. Fry the vegetables in batches that don’t crowd the pot so they don’t stick together. Using a fork for safety transfer one at a time from batter to oil. Turn these over as the brown to cook each side. A fry basket is helpful but a metal slotted spoon will work just as well to move vegetables to the prepared draining plate when they have browned.
- After the fried veggies have cooled a bit, plate with your favorite dipping sauce and enjoy!
