Deep-Fried Vegetables – Fritto Italiano

Last variant is definitely more light 🙂 in Italy it is the appetizer.  You may also like this recipe for a vegan or a vegetarian.

Serves: 4

Prep Time: 30 min

Cook Time: 30 min

Total Time: 1h

INGREDIENTS

Mixed vegetables

1. 16 slices of oblique zucchini
2. 3 fennels
3. 350 g of cauliflower
4. 16 sticks of peppers
5. 8 champignons mushrooms
6. 3 stems of celery
7. Batter
8. 2 eggs
9. 150 grams of flour
10. 200 ml of water
11. salt to taste

PREPARATION

1. Wash, peel and cut the champignon mushrooms into four parts, the peppers and the celery into sticks, the courgettes and the fennel into thin slanted slices;
2. Paste the vegetables and fry them at 180 ° in peanut oil until they are golden (about 3-4 minutes);
3. Remove the vegetables from the pan, dry them on the paper and serve seasoned with flaked salt.

!!! Preparing a perfect batter for fried vegetables is not so difficult, just follow a few small steps:

1. Whisk the egg well with a pinch of salt;
2. Add the flour (after sieving it) and the water (possibly sparkling and cold);
3. Continue stirring until the mixture is smooth;
4. When the dough has reached the right consistency, it remains well attached to the whisk, without slipping away.

Enjoy your meal!