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Ingredients:
1 zucchini
1 red pepper
1 cup broccoli florets, blanched
1 cup cauliflower florets, blanched
12 button mushrooms
1 sweet potato
1 cup mini carrots
Flour for dredging
Batter:
2 eggs
1 cup ice water
Juice of 1 lemon
3/4 cup flour
3 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
1 dash of garlic powder
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Directions:
Cut the zucchini crosswise into 3-inch pieces and then cut each log into 8 wedges,
lengthwise. Remove the top and seeds of the pepper and cut into 1/2-inch-wide
strips. Peel the sweet potato and cut into 1/4-inch-thick slices. Blanch
the cauliflower and broccoli for 2 minutes in boiling water then rinse with
cold water and drain well. Beat the eggs with the ice water and lemon juice.
Combine the dry ingredients and whisk gently into the egg mixture. Do not
overbeat. Pre-heat the cooking oil to 350 degrees. Dredge the vegetables
in flour and shake off any excess. Dip them into the batter and put into
the oil in batches. Do not overcrowd the pan. When the vegetables are golden-brown,
remove them to a cooling rack on a baking sheet and hold in a warm oven until
you have finished all the frying. Serve with lemon wedges.
Note: You
can use this same batter to fry artichoke hearts, green beans,
eggplant strips or any other vegetable. I also use it to fry
sticks of mozzarella cheese and thin slabs of ricotta salata.
Or you can have a frito misto frutti di mare by coating and
frying smelts, shrimp, scallops, squid and flounder.
Serves 4.
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