Mollie Stone's Markets Recipes

Vegetable Fondue

Yield: Serves 6



Using a whisk, blend the egg yolk with the water, flour, olive oil, Beau Monde, and cayenne pepper until smooth. Beat egg white until stiff. Fold into egg yolk mixture. Cover and let stand for at least 30 minutes.

Prepare vegetables by dividing cauliflower and broccoli into small florets. Blanch in boiling water for 2 minutes, drain, plunge into cold water, drain and pat dry with paper towels. Blanch string beans for 2 minutes, repeat process for cauliflower.

Heat the oil to 350-375 F. in the fondue pot. Carefully transfer to lit burner. Spear vegetables on fondue fork, dip into batter, shake off excess. Cook in the oil for 2-3 minutes or until golden. For best results cook only 4-5 pieces at a time.

Serve with dipping sauces such as Ranch dressing, sweet and sour sauce, tempura sauce or salsa.

Please note that some ingredients and brands may not be available in every store.

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Mollie Stone's Markets Recipes