Mixed vegetables in batter

Difficulty: Low
Preparation time: 40 min
Doses for: 4 people

Ingrediants vegetablesinpastella.jpg
Various vegetables (sage leaves, onion rings, potato skins, artichokes, cauliflower, broccoli, zucchini, carrots)
Flour 100 gr
Eggs 1 egg white
Olive oil
Salt to taste
Tarì Oro Beer 125 ml

Preparation
Vegetables in batter are a simple and tasty dish, present in Sicilian cuisine especially during the Christmas period.

Excellent as finger food, battered vegetables are also recommended as a dish for children.

The recipe is very quick: choose your vegetables and start preparing them. Clean and cut the cauliflower and broccoli into bite-sized pieces, cooking them in boiling water for 5 minutes to keep them crunchy. Clean and cut the artichokes, placing them in a bowl with water and lemon to prevent them from blackening. Peel the potatoes so as to obtain thin strips of peel, wash and dry them well. Follow the same procedure for the sage leaves, courgettes and carrots - first peeled and then cut into strips - and for the onion slices, which you will obtain by peeling the onion and cutting in the direction of the width.

For the batter, pour the flour into a bowl and add the cold beer, stirring quickly with a whisk; add the salt, a teaspoon of olive oil and, after obtaining a homogeneous mixture, cover the bowl with a cloth, letting the batter rest for at least 30 minutes.

After 30 minutes, whisk an egg white with a pinch of salt until stiff and add it gently to the batter.

Dip your well-dried vegetables one by one in the mixture and fry them in plenty of hot oil, giving precedence to artichokes, cauliflower and broccoli and, finally, to onion, sage leaves and potato skins.

When they are golden, remove them from the oil with a slotted spoon and drain them on absorbent kitchen paper. A pinch of salt and your mixture of vegetables in batter will be ready to delight the palates of the diners.


Enjoy your meal!

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