Verdure fritte

Serve up this verdure fritte recipe as part of a fritto misto Marchigiano – a mixed platter of fried snacks that is a speciality of Marche. If you don't want to go the whole hog, these crispy fried vegetables would make a great standalone starter or antipasti to snack on before a big meal.

First published in 2018
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Ingredients

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Imperial

Verdure fritte

Method

1
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
2
Heat a deep-fryer or pan of oil to 180°C
3
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
4
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
5
Sprinkle with flaky sea salt and serve hot

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