Prepare all the vegetables as directed and set aside.
3 zucchini, sliced or cut into batons, salted, drained for 30 minutes, rinsed, and dried
3 artichokes, pared to the heart, sliced or quartered, and placed in lemon water until needed
1 eggplant, peeled, sliced, salted, drained for 30 minutes, rinsed and dried
1 or 2 parsnips, peeled and sliced
2 potatoes, peeled and sliced
1 small head broccoli, trimmed into florets
1 small cauliflower, trimmed into florets
1 small butternut squash, peeled, seeded, and sliced
2 onions, sliced and soaked in cold water for 30 minutes to sweeten
3-1/2 cups all-purpose flour 3 1/2 cups all-purpose flour
1 teaspoon salt
pinch of baking soda
3 tablespoons olive oil
2 tablespoons red wine vinegar
about 3 cups water
vegetable or olive oil for deep-frying
To make the batter, in a bowl, combine the flour, salt, baking soda, olive oil, vinegar, and enough water to make s smooth, dense batter.
In a deep-fat fryer, a deep frying pan, wok, or saucepan, pour in oil to a depth of 3 inches. Heat the oil to 375 degrees F. In batches, dip the vegetables (reserve the onions) into the batter and slip into the oil. Do not crowd the pan or the oil temperature will drop and the vegetables will absorb the oil. Fry, turning as needed, until golden brown, about 5 minutes. Using tongs or a slotted spoon, transfer to paper towels to drain, then keep warm on a warmed platter in an oven preheated to 200 degrees F. Fry the onions last and scatter the slices over the top. Serve hot with the lemon wedges.
Notes: Paper-thin lemon slices, halves mushrooms, and pieces of carrion and fennel can also be dipped in a batter and fried. Cook the cardoon in boiling salted water for 20 minutes and the fennel for 10 minutes before coating with batter and deep-frying.
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