Verdure fritto


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In a large mixing bowl, whisk together the flour, egg white and oil with enough warm water to achieve a smooth batter consistency. Add a pinch of salt and place in the fridge while you prepare your vegetables
Heat a deep-fryer or pan of oil to 180°C
Once the oil is hot enough, dip the vegetables into the batter, covering them completely, then carefully place in the oil. Fry only a few pieces at a time to avoid overcrowding the pan
Fry until a pale golden colour and crisp all over. Remove from the oil using metal tongs or a slotted spoon and let drain on kitchen roll to soak up any excess oil
Sprinkle with flaky sea salt and serve hot
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