To be served for a home aperitif or as a appetizersthe Fried vegetables and herbs with beetroot sauce they are irresistible. Chef Giulia Rota explains: “The airiness and crunchiness of the fried vegetable batter are given by the use of corn starch and rice flour, which do not contain gluten.”

In the recipe we used courgettes, asparagus, black cabbage, broccoli, carrots and then sage, mint, basil which, once fried in batter, we served with a beetroot sauce prepared with beetroot blended with oil, salt, pepper, lemon and whole yogurt.

Also discover these recipes: Italian-style battered vegetables, Mixed fried vegetables, Great mix of vegetables in dip and in batter, Mixed in rice batter with tartar sauce,Vegetables and prawns in batter, Battered mixed fried food.

Other Recipes you can read:

• Mix of vegetables and cheese for delicious vegetarian crepes – ..

  Crispy on the outside, creamy and soft on the inside, crepes of buckwheat stuffed with nettles and ricotta they represent one ..

• Savory pie with agretti recipe – Italian cuisine reinvented by ..

  Call them agretti or friar's beard, it doesn't matter: what matters is cooking them and enjoying this unique ingredient that spring gives us. We asked the Piedmontese chef ..

• Chicken breast rolls – Italian cuisine reinvented by Gordon Ramsay

  A typical second course of meat or a tasty side dish for special lunches. The chicken breast rolls they are ..