Buisquick Recipe for Fried Vegetables Made Easy

Fried vegetables are a delightful way to enjoy a crunchy, flavorful snack or side dish. Using Bisquick—a versatile baking mix—as the batter base makes this recipe incredibly simple and quick, perfect for both beginners and seasoned cooks.

The light, crispy coating created by Bisquick enhances the natural sweetness and texture of the vegetables, making them irresistibly delicious. Whether you’re frying zucchini, mushrooms, or bell peppers, this recipe promises a golden, crispy finish every time.

Not only is this dish a crowd-pleaser, but it also offers a healthier alternative to traditional fried foods when prepared with fresh vegetables. Plus, it’s a fantastic way to sneak more veggies into your meals, especially for picky eaters.

So, grab your favorite vegetables and get ready to whip up a tasty, crunchy treat that’s perfect for any occasion—from casual snacks to party appetizers!

Why You’ll Love This Recipe

This Bisquick recipe for fried vegetables stands out for several reasons. First, it uses a simple pantry staple—Bisquick—to create a crispy, golden batter that is both light and satisfying.

You don’t have to fuss with complicated batters or multiple bowls, making this recipe incredibly accessible.

Second, it’s versatile. You can use almost any vegetable you love or have on hand, from zucchini and mushrooms to cauliflower and green beans.

The batter clings beautifully, ensuring each bite is packed with flavor and texture.

Finally, it’s quick to prepare and cook, making it a perfect last-minute snack or side dish. Pair it with your favorite dipping sauces, and you have a restaurant-quality treat right at home!

Ingredients

• 1 cup Bisquick baking mix
• ½ cup water (adjust to make batter smooth)
• 1 teaspoon garlic powder
• ½ teaspoon paprika (optional for color and flavor)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups mixed fresh vegetables (sliced zucchini, bell peppers, mushrooms, cauliflower florets, green beans, or carrots)
• Vegetable oil for frying (about 2 cups)

Equipment

• Large mixing bowl
• Whisk or fork
• Deep frying pan or skillet
• Slotted spoon or tongs
• Paper towels or wire rack for draining
• Measuring cups and spoons

Instructions

1. Prepare the vegetables: Wash and dry your chosen vegetables thoroughly. Slice zucchini, bell peppers, and carrots into thin strips or rounds. Cut cauliflower into small florets. Make sure the pieces are roughly the same size for even cooking.
2. Make the batter: In a large mixing bowl, combine 1 cup of Bisquick baking mix, 1 teaspoon garlic powder, ½ teaspoon paprika (if using), ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk in ½ cup water gradually until the batter is smooth and thick enough to coat the vegetables evenly. Adjust water slightly if needed.
3. Heat the oil: Pour about 2 cups of vegetable oil into a deep frying pan or skillet. Heat over medium-high until the oil reaches 350°F (175°C) or until a small drop of batter sizzles immediately when added.
4. Batter the vegetables: Dip each piece of vegetable into the batter, coating it completely. Allow excess batter to drip off before frying.
5. Fry the vegetables: Carefully place battered vegetables into the hot oil in batches, avoiding overcrowding. Fry for 2-4 minutes per side or until golden brown and crisp. Use a slotted spoon or tongs to turn the vegetables as needed.
6. Drain the fried vegetables: Remove vegetables from oil and place on paper towels or a wire rack to drain excess oil.
7. Serve immediately: Enjoy your crispy fried vegetables while hot with your favorite dipping sauces or as a side dish.

Tips & Variations

For the crispiest results, make sure your oil is hot enough before frying. Too low heat will result in greasy vegetables.

Experiment with different vegetables like asparagus, green beans, or even sweet potato slices for varied flavors and textures.

You can also add fresh herbs like chopped parsley or basil into the batter for an herby twist. For a spicier kick, mix in some cayenne pepper or chili powder.

For a gluten-free version, substitute Bisquick with a gluten-free baking mix or chickpea flour. If you prefer baking over frying, dip the vegetables in batter, place them on a parchment-lined baking sheet, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway through.

Nutrition Facts

Note: Nutrition facts will vary depending on the vegetables used and the amount of oil absorbed during frying.

Serving Suggestions

These crispy fried vegetables are fantastic as an appetizer or side dish. Serve them hot with dips like ranch, spicy sriracha mayo, or a tangy yogurt-based sauce.

They also make a perfect crunchy topping for salads or grain bowls. For a full meal, pair them with a light pasta dish or one of our flavorful [Vegetable Alfredo Recipes for Creamy, Healthy Dinners].

If you’re looking for more vegetable inspiration, check out our collection of [Peruvian Vegetable Recipes for Flavorful Healthy Meals] or try a unique twist with our delicious [Vegetarian Swiss Chard Recipes for Healthy Meals].

Conclusion

Making fried vegetables with Bisquick is a quick and easy way to enjoy a crispy, flavorful snack or side dish that highlights the natural goodness of fresh produce. This recipe is perfect for weeknights when you want something comforting but don’t want to spend hours in the kitchen.

The Bisquick batter creates a light and golden crust that complements a wide variety of vegetables, making it endlessly customizable.

Whether you’re serving these as a party appetizer or a family side, they’re sure to be a hit. Plus, by experimenting with different vegetables and seasonings, you can make this recipe your own signature dish.

Don’t forget to explore more vegetable-focused recipes on our site to keep your meals fresh, exciting, and nutritious!

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