6
30 minutes

Ingredients

Verdure fritte

  • 150g of 00 flour
  • 1 egg white
  • 50ml of extra virgin olive oil
  • 1/2 aubergine
  • 8 asparagus spears
  • 6 tenderstem broccoli stems
  • 4 baby courgettes, halved lengthways
  • 1/2 red onion, sliced into petals
  • 4 baby artichokes, halved
  • vegetable oil, for deep frying
  • flaky sea salt

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