Get a better fritto misto-style fry by using Chosen Foods 100% Pure Avocado Oil which is packed with monounsaturated fats and has a high smoke point. Pair it with this creamy and delicious dip using Chosen Foods Avocado Oil Mayo.
Tip: To make this recipe vegan, swap out our Classic Mayo with Chosen Foods Vegan Avocado Oil Mayo. Just as creamy as our Classic Mayo, it will help dress up this delicious plant-based creation.
Crispy Vegetables With Herby Mayo Recipe
Serves: 4
Ingredients for Herby Mayo with Chosen Foods Mayo Recipe:
- 1 cup mixed soft herbs (such as basil, chives, parsley, cilantro, dill, and/or tarragon)
- 1 cup Chosen Foods Classic Mayo made with 100% Pure Avocado Oil
- 2 tsp. fresh lemon juice
Ingredients for Crispy Vegetables with Chosen Foods Avocado Oil Recipe:
- 6 cups Chosen Foods 100% Pure Avocado Oil (for frying)
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 cup club soda
- ¼ pound green beans, ends trimmed
- ¼ pound oyster mushrooms
- ¼ pound Japanese sweet potato or kabocha squash, sliced into ¼ inch rounds or wedges
- 12 squash blossoms
- freshly ground black pepper
- kosher salt
- lemon wedges, for serving
Directions for Herby Mayo Recipe:
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Place herbs in the bowl of a food processor and pulse a few times until coarsely chopped. Add Chosen Foods Classic Mayo made with 100% Pure Avocado Oil, lemon juice, and 2 Tbsp. water, and process until mostly smooth. Season with salt and pepper. Transfer herby mayonnaise to a small serving bowl and set aside.
Directions for Crispy Vegetables Recipe:
- Pour Chosen Foods 100% Pure Avocado Oil into a medium Dutch oven or other heavy-bottomed pot. Heat over medium-high until an instant-read thermometer registers 350°F.
- Whisk together flour and cornstarch in a large bowl. Add club soda and whisk just to blend (some lumps are okay). The batter should resemble thin pancake batter. Season with some salt and pepper.
- Working in batches so as not to overcrowd pot and returning oil to 350° between batches, dip some mixed vegetables into batter, letting excess drip back into bowl. Fry, turning once, until golden and crisp, 1 minute for quicker-cooking vegetables such as green beans and up to 3 minutes for squash. Using a spider or slotted spoon, transfer vegetables to a paper towel–lined wire rack to drain; immediately season with salt. Repeat with remaining vegetables.
- Serve fried vegetables hot with herby mayonnaise and lemon wedges.
