Make sure all foods being dipped into the oil are completely dry, otherwise the oil will spatter. Invest in a deep fat/candy thermometer to monitor the temperature of the oil to be sure you do not saturate or burn your foods.
3½ cups flavorless vegetable oil (such as canola or grapeseed)
1 pound large shrimp, peeled (leave on tails) and deveined
1 pound sea scallops, dried well and tough muscle removed (most can be purchased this way)
½ pound salmon fillet, skinned, cut into 1-inch pieces
1 baby eggplant (Japanese variety is preferred), cut into ½-inch rounds
1 small zucchini, cut into ½-inch rounds
24 green beans, cut into 2-inch pieces
2 large carrots, peeled and cut into 2-inch sticks
lemon wedges, for serving
No nutrition information available
1. Put the oil in the fondue pot. Set to Setting 7.5 to heat. Oil should be hot (375°F when tested with a deep fat/candy thermometer) but should not be boiling.
2. To serve, skewer seafood and vegetables onto forks and fry until golden and crispy. Drain and allow to cool on paper towel-lined plates for a minute before eating. Serve with the suggested dips and sauces below and with lemon wedges.