Mixed Fried Vegetables

Batter:
2 cups flour
6 eggs
3 tablespoons olive oil
salt and freshly ground pepper to taste
about 1 1/2 cups water
oil for frying
Vegetables:
1/2 ounce each, any combination of the following
zucchini
zucchini flowers
asparagus
eggplant
apples
mozzarella cheese
parmigiano reggiano cheese cubes
thick cubes of bread
pecorino cheese cubes
fresh sage leaves

Except for the water, combine all the batter ingredients in a bowl. Add half the water. Whisk to combine and add as much water as needed to make a thin, creamy batter. Let rest for 30 minutes.

Prepare the vegetables and cheeses for frying by cutting or slicing them into bite-sized pieces. Stir the batter briefly before using it.

Heat the oil in the pot to 325. Use enough oil to go 2 inches. When the oil is hot, but not anywhere near smoking, dip the fruit, vegetable, cheese, and sage leaves in the batter. Shake off any excess batter. Immerse in the hot oil and cook, and turning once, Fry until golden brown. Transfer with a slotted spoon onto paper towels and serve hot.



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