Appetizer, Video Recipes
Vegetables in a light batter with lemon sweet and sour sauce
4
people
15 minutes
(cooking time)
30 minutes
(total time)
Difficulty
Medium
Ingredients
Courgettes | 100 g |
Courgette flowers | 4 |
Bell peppers | 100 g |
Aubergines | 100 g |
Asparagus spears | 4 |
Carrots | 100 g |
For the batter: | |
Rice flour | 100 g |
Rice starch | 70 g |
Sparkling water | 150 ml |
Salt | |
3000 ml | |
For the lemon sweet and sour sauce: | |
Vegetable stock | 100 g |
Juice of half a lemon | 20 g |
Honey | 20 g |
Salt | 2 g |
Instructions
Cut up the vegetables to taste but not too thinly.
Combine the flour and starch and mix with ice-cold water, gently, with the aid of a whisk, without worrying about any lumps which form in the batter; set it aside in the refrigerator until ready to fry.
Dip the vegetables in the batter.
Pour plenty of Zucchi 100% Italian Friggimi oil into a saucepan and heat to a constant temperature of about 175°.
Drain the vegetables carefully and fry in several batches.
Drain the vegetables and place on kitchen paper to absorb the surplus grease. Add salt.
Serve piping hot, accompanying the vegetables with the lemon sweet and source sauce made by boiling all the ingredients until the sauce has reduced by about half.
Combine the flour and starch and mix with ice-cold water, gently, with the aid of a whisk, without worrying about any lumps which form in the batter; set it aside in the refrigerator until ready to fry.
Dip the vegetables in the batter.
Pour plenty of Zucchi 100% Italian Friggimi oil into a saucepan and heat to a constant temperature of about 175°.
Drain the vegetables carefully and fry in several batches.
Drain the vegetables and place on kitchen paper to absorb the surplus grease. Add salt.
Serve piping hot, accompanying the vegetables with the lemon sweet and source sauce made by boiling all the ingredients until the sauce has reduced by about half.
