All the irresistible pleasure of batter-fried food in this vegetable dish featuring carrots, celery and string beans, for an easy to fix antipasto that will be a surefire crowd pleaser
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INGREDIENTS |
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Celery |
3 |
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stocks |
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Carrots |
3 |
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String beans |
50 |
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g |
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Zucchini (Italian squash) |
3 |
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White flour |
250 |
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g |
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Salt |
5 |
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g |
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Extra-virgin olive oil |
4 |
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tablespoons |
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Warm water |
3 |
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dl |
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Egg white |
2 |
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Ground pepper |
To taste |
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Chopped parsley |
1 |
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Handful |
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Lemon |
1 |
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PREPARATION |
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| 1. |
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For the preparation of the batter, blend the flour 2 tablespoons of extra-virgin olive oil, salt and water. Beat separately the whites of two eggs. Let the mixture stand for 3 to 4 hours. When ready to use, add the whites. |
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Clean and chop the selected vegetables, cutting them into strips or cubes. Once cut, marinate the pieces in oil, salt, pepper, chopped parsley and lemon juice for at least 30 minutes. |
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| 3. |
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Dip each piece separately into the batter and fry in boiling oil for a few minutes. Serve piping hot. |
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CHEF'S NOTE |
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This sort of fresh food should be consumed as soon as possible if green. In the case of legumes, you can buy them dried. Thanks to the fact they are pre-cooked, you only need to cook them from 10 to a maximum of 50 minutes. It is possible to use any kind of vegetable. |
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A simple, tasty country meal is best enjoyed with an intense, harmonious Tocai Rosso dei Colli Berici. As an alternative, we recommend a fragrant, mellow wine like a Friuli Grave Pinot Bianco DOC (Quality wines produced in a specific region) . |
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