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Fried Shrimp & Vegetable Fondue


3-1/2 cups flavorless vegetable oil
1 pound large shrimp (21-25 count), peeled (leave on tail) and deveined
1 pound dry sea scallops, tough muscle removed
1/2 pound salmon fillet, skinned, cut into 1-inch cubes
12 ounces Italian baby eggplant or Japanese eggplant, cut in 1/2-inch rounds
1 small zucchini, cut in 1/2-inch rounds
24 green beans, cut in 2-inc pieces
12 pearl onions, steamed to crisp tender
2 large carrots, peeled, cut into 1/2-inch ovals, steamed to crisp tender
8 ounces new red potatoes, cut into bite-sized wedges and steamed to just tender
fresh lemon wedges
fresh basil leaves


Heat oil in Cuisinart® Fondue Pot on Setting 7-1/2 until hot and bubbly, but not boiling - oil should test 375° F with a candy/deep fry thermometer for best results.
Skewer seafood and vegetables and fry until golden and crispy. Drain, allow to cool for a few moments, and dip in sauces to serve.

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Makes 6 to 8 servings

Nutritional Information
Per Serving

884 calories (83% from fat) • carb. 12g • pro. 34g • fat 98g • sat. fat 47g • chol. 138mg • sod. 290mg • calc. 73mg • fiber 2g

This recipe can be prepared using the following Cuisinart® products:
Electric Fondue Pot

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