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Nashville Hot Chicken Tempura-Style Vegetables

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.

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Nashville Hot Chicken Tempura-Style Vegetables

  • Author: Shannon Feltus | Urban Farm Foods
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 servings 1x

Ingredients

Scale

Instructions

  1. In a large dutch oven heat vegetable or canola oil for deep frying. About 360 degrees. Arrange a plate with paper towels for drying oil after frying.
  2. Prepare vegetables by slicing the onion into rings, sweet potato into slices ( with or without peel) and section off broccoli and cauliflower florets.
  3. 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.
  4. 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.
  5. After the fried veggies have cooled a bit, plate with your favorite dipping sauce and enjoy!

Used in this Recipe

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