3-½ cups flavorless vegetable oil
1pound large shrimp (21-25 count), peeled (leave on tail) and deveined
1pound dry sea scallops, tough muscle removed
½pound salmon fillet, skinned, cut into 1-inch cubes
12 ounces Italian baby eggplant or Japanese eggplant, cut in ½-inch rounds
1small zucchini, cut in ½-inch rounds
24green beans, cut in 2-inc pieces
12pearl onions, steamed to crisp tender
2large carrots, peeled, cut into ½-inch ovals, steamed to crisp tender
8ounces new red potatoes, cut into bite-sized wedges and steamed to just tender
fresh lemon wedges
fresh basil leaves
884 Calories (83% from fat) • carb. 12g • pro. 34g • fat 98g • sat. fat 47g • chol. 138mg • sod. 290mg • calc. 73mg • fiber 2g
Heat oil in Cuisinart® Fondue Pot on Setting 7-½ 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.