Ingredients FOR VEGETABLES IN BATTER
- 200 g sparkling water
- 150 g zucchini
- 150 g carrots
- 150 g Tropea onion
- 150 g cauliflower florets
- 120 g flour 00
- 100 g pumpkin
- 100 g turnip greens
- 100 g leek
- 25 g rice flour
- 4 porcini mushrooms
- 1 egg
- salt
- peanut oil
Ingredients FOR THE ITALIAN DRESSING
- 15 g anchovy sauce
- 10 g tomato paste
- 5 desalted capers
- Lemon peel
- fennel
- black pepper
FOR VEGETABLES IN BATTER
Cleanse the vegetables and cut them into pieces or slices.
Blanch the cauliflower for a couple of minutes and the turnip greens for 1 minute.
Beat lightly the egg; add 100 g of very cold sparkling water and a pinch of salt; mix the flours and pour half into the mixture.
Mix with a whisk, then alternate the water and the remaining flours, continuing to mix.
Advice: if you immerse the batter bowl in another larger bowl filled with ice, the temperature will remain low and at the time of frying the temperature difference will make the vegetables very crunchy, lighter and less greasy.
Heat oil at 170-180 ° C and check the temperature by dropping a drop of batter: if it quickly rises to the surface, sizzling, it's at the right point.
Immerse the vegetables in the batter, then dip them in the oil a few at a time, so that the temperature does not drop too low. Drain them with a slotted spoon on kitchen paper; salt them at the last moment.
FOR THE ITALIAN DRESSING
Blend capers, tomato paste, anchovy colatura, 1 tablespoon of fennel, a little grated lemon zest and ground pepper with 50 g of water.
Serve with fried vegetables.
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