Tag: batter

Fried Vegetables and Herbs with Beetroot Sauce Recipe – Italian cuisine reinvented by Gordon Ramsay

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.

Recipe Cauliflower in batter and spelled flakes – Italian Cuisine

Ingrediants

400 g cauliflower florets
240 g sparkling water
200 g spelled flakes
200 g flour
salt
pepper

Duration: 35 min

Level: Easy

Doses: 4 people

For the recipe cauliflower in batter and spelled flakes, mix the flour with a pinch of salt, a pinch of pepper and sparkling water in a bowl to obtain a fluid batter.
Distribute the spelled flakes on a plate.
Immerse the florets in the batter and then "bread them" in the spelled flakes.
Arrange them in a baking tray lined with parchment paper and bake them in the oven at 180 ° C for 15-20 minutes. Remove from the oven and serve immediately.

Recipe: Emanuele Frigerio, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipe Vegetables in batter Italian-style – Italian Cuisine

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

Duration: 50 min

Level: Medium

Doses: 4-6 people

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.