Vegetables in Batter

Battered vegetables are a delicious and light dish, perfect as an appetizer or side dish. Here is the Italian recipe to prepare crispy and tasty battered vegetables.

Ingredients

• 1 zucchini
• 1 small eggplant
• 1 red bell pepper
• 1 carrot
• 100 g of 00 flour
• 150 ml of cold sparkling water
• 1 egg
• Salt to taste
• Oil for frying (seed oil or olive oil for a more intense flavor)

Preparation

1. Wash and dry the vegetables. Cut the zucchini and eggplant into slices or sticks, the pepper into strips, and the carrot into thin slices or julienne.
2. In a bowl, mix the flour and salt. Add the egg and mix until you have a homogeneous mixture.
3. Slowly pour in the sparkling water, continuing to mix, until you get a batter that is fluid but not too runny.
4. Heat plenty of oil in a pan or deep-fryer until it reaches a temperature of about 170 °C–180 °C.
5. Dip the vegetables in the batter, making sure they are well covered, and then fry them in the hot oil until they are golden and crispy.
6. Drain the vegetables on paper towels and serve them hot, perhaps with a sprinkle of flavored salt or fine herbs.

Trivia

The sparkling water batter is a secret for having a lighter and crispier fry, as the bubbles help to create a more airy batter. Furthermore, the use of cold water slows down the development of gluten, making the fry less chewy.