In truth, any hard vegetable that holds its form relatively well during cooking is a candidate for deep-frying. I once had some eggplant fries at a restaurant that were to die for, at least that was until I tried their string-bean fries.
Most non-root vegetables benefit from some sort of coating before going into the deep fryer. Egg or milk with a quick roll in some panko crumbs will do the trick.
Next time you get the frying urge, give some of these vegetables a try:
• Sweet Potatoes (of course)
• Green Beans
• Celery Root
• Avocados (try these recipes!)
If you're hooked on the classic, try these Beer Battered Cajun Fries.
And for your dipping pleasure:
Any other favorite veggies to fry up?
It's Reader Request Week at The Kitchn! This post was requested by ejstivers.
(Image: Nealey Dozier)