Fried Seafood & Vegetable Fondue

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

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.