Battered Vegetables
"Irresistible battered vegetables ready in just 50 minutes! Perfect as a vegetarian appetizer, these crispy vegetables are an explosion of flavor. Discover the easy and quick recipe to prepare delicious vegetable fritters at home with your favorite seasonal vegetables!"
Dietary Information
Servings:
- 1
To prepare the battered vegetables, first wash all the vegetables and dry them. Take the carrots, peel them 1 and trim them 2. Then cut into sticks 1.5 cm thick and 4-5 cm long. Move on to the zucchini, first cut them into thick slices and then into strips about 1.5 cm thick 3.
- 2
Then cut sticks of the same size as the carrots 4. Move on to the yellow peppers, cut them in half and remove seeds and internal filaments 5. Also cut sticks of the same size as zucchini and carrots 6.
- 3
Do the same for the red peppers 7, then take care of the eggplants. First cut them into slices 8 and then into sticks of the same size as the other vegetables 9.
- 4
Heat plenty of seed oil in a pot, monitoring the temperature with a special thermometer, which must reach 170°. Meanwhile, prepare the batter. Pour the two flours into a bowl 10, add the water 11 and the previously beaten egg 12.
- 5
Whisk well and add a pinch of salt 13. You will get a smooth, rather fluid and not very dense batter. Pour half of the vegetables inside (initially only half, then as they run out you can add the others) 14 and mix well, so as to coat them with the batter. When the oil has reached the right temperature, lift the vegetables one at a time with tongs 15.
- 6
Immerse them in hot oil a few at a time, so as not to lower the temperature of the oil too much 16. Cook for a few minutes, until they are golden brown 17, then using a slotted spoon drain them from the oil 18.
- 7
Transfer to a tray with kitchen paper 19 and continue cooking the other battered vegetables. Once all are fried, season with salt 20 and serve hot 21.
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