Deep Frying
For the cleanest, least-greasy deep-frying, use peanut, canola, or pure olive oil and a temperature between 350 and 375 degrees. This allows whatever you're frying to get crispy without absorbing too much oil. I use an electric deep fryer because it automatically controls the oil temperature.

I'll talk just about vegetables here, but the same technique would be used for fish, catfish or shrimp for example. To prepare vegetables for deep-frying, put them in a bowl, pour in the buttermilk, and toss to coat well. The buttermilk adds tang to the sweetness of the Arborio rice coating. Working in small batches, transfer vegetables to a strainer to shake off the excess liquid. Holding the strainer over another bowl, pour the rice coating, a handful at a time, over the vegetables. Shake off the excess before adding the next handful. Give the vegetables a final shake before frying.

Drop a single vegetable in the oil to test the heat. If it rises immediately to the top, the oil is ready. When using a deep fryer, in order to keep vegetables from sticking together or sticking to the basket, lower the basket into the fryer before dropping in the vegetables. Let the foods you are deep-frying cook without moving them around. Remove when they are golden brown, sometimes in less than a minute. Scoop out with a slotted spoon and drain on a paper towel-lined baking sheet. Taste and add more salt and pepper if necessary; much of the seasoning may have been lost in the deep fryer. Place in a low oven to keep warm. The rice coating stays crispy, so vegetables can be served at room temperature.