Epic Eight Sauce Fondue

And epic it was! We feasted, and feasted, and feasted some more. Then the next day, we did it all over with the leftovers! God bless leftovers....

If you don't have a fondue pot, well you're out of luck my friend. Your best bet is to pick up one, then start making this tasty fried treat. It beats the hell out of blowing $200 at some restaurant, and it makes for great conversation.

Ingredients:

Veggies. Lots of them. We used-
1 whole onion
1 bundle chives
10 mushrooms
1 sweet potato
1 zucchini
1 bell pepper
1 eggplant
1 brick firm tofu

Dipping batter for extra crispy veggies-
1 cup whole wheat flour
1 egg
1/2 cup water

We also made eight dipping sauces to go along with our veggies:
(I'm pretty sure most of these are wrong, but this is what I remember. Brecken will fix this when she returns from her hiatus.)

Spicy garlic sauce-
2 parts ketchup
1 parts Sriracha (Thai red sauce)
1 clove garlic

Creamy chive sauce-
3 parts sour cream
1 part cream cheese
1 stalk chopped chive

Salty soy sauce-
2 parts soy sauce
1 part hoisin sauce
1/2 stalk chopped chive

Rice wine sauce-
2 parts soy sauce
1 part rice wine
1 part vegetable stock

Spicy sour cream sauce-
2 parts sour cream
1 part horseradish sauce
1 dash of pepper

Sweet and spicy sauce-
2 part ketchup
1 part tabasco

Zesty sauce-
2 parts soy sauce
1 part hoisin sauce
1 part rice wine
1 part vinegar

Teriyaki sauce-
2 parts soy sauce
1 part sugar
1 part ketchup

I highly recommend trying this out sometime. Whip together any kind of sauce you can imagine (or at least have ingredients for), and ordinary vegetables become extraordinary crispy taste-explosion bites!