Ingredients

• 150 g pumpkin
• 150 g Jerusalem artichoke
• 150 g white wine
• 100 g rice flour
• 100 g 00 flour
• 50 g sugar
• 4 g curry powder
• 2 artichokes
• 1 shallot
• 1 grapefruit
• lemon ice
• peanut oil
• salt
• pepper

For the recipe for vegetarian fried curry with grapefruit sauce, finely chop the shallot and squeeze the grapefruit, making about 170 g of juice. Add the wine, sugar, chopped shallot and generously ground pepper to the grapefruit juice and cook for 30 minutes, making a sauce.

Clean the artichokes, removing the central beard with the help of a digger, cut them into slices and dip them in water acidulated with the juice of half a lemon; peel the Jerusalem artichokes and cut them into rounds; peel the pumpkin, remove the seeds and cut the pulp into slices.

Mix the 00 flour with the rice flour, add 50 g of ice cubes, the curry, 150 g of cold water and mix, obtaining a batter that is kept cold by the ice. Dip the vegetables in the batter, then dip them little by little in boiling peanut oil, frying them for 2-3 '. Salt the vegetables and serve them with the grapefruit sauce.

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