Fried Vegetables In Batter recipe
information
Calories per serving 280
ingredients
2 - 3 globe artichokes
1/2 cauliflower, broken into florets
1 large green pepper, deseeded
3 courgettes
1 large bulb of fennel
2 firm extra large tomatoes
1 aubergine
1 large cooking apple
4 - 6 courgette flowers
8 - 12 large sage leaves
approximately 300 g plain or wholemeal flour
3 - 4 medium size eggs
vegetable oil for deep frying
salt and freshly ground black pepper
1/2 cauliflower, broken into florets
1 large green pepper, deseeded
3 courgettes
1 large bulb of fennel
2 firm extra large tomatoes
1 aubergine
1 large cooking apple
4 - 6 courgette flowers
8 - 12 large sage leaves
approximately 300 g plain or wholemeal flour
3 - 4 medium size eggs
vegetable oil for deep frying
salt and freshly ground black pepper
method
1. Prepare the artichokes.
2. Blanch the cauliflower florets in boiling water for 1 - 2 minutes, then refresh in cold water and drain.
3. Cut the pepper, courgettes, fennel, tomatoes and aubergine lengthways into fairly thick slices.
4. Peel the apple if wished, remove the core and slice into rings.
5. Rinse all the vegetables (including the courgette flowers, if using), the apple rings and sage leaves in cold water, drain quickly, then coat in the flour.
6. Put the eggs in a bowl, season with plenty of salt and pepper and beat well.
7. Heat the oil in a deep fat frier or large saucepan to a temperature of 140°C, 275°F.
8. It should be deep enough for the pieces to float and hot enough for them to sizzle immediately.
9. Dip each piece of food in the beaten egg, then drop it straight into the hot oil. (Cook the firmer vegetables, such as fennel and artichokes, first as they will take the longest, the sage leaves and courgette flowers last).
10. Remove each batch of food from the oil with a slotted spoon and drain it on kitchen paper.
11. Transfer to a warmed serving plate and keep warm while cooking the remaining vegetables.
12. Serve as soon as all the food has been fried.
2. Blanch the cauliflower florets in boiling water for 1 - 2 minutes, then refresh in cold water and drain.
3. Cut the pepper, courgettes, fennel, tomatoes and aubergine lengthways into fairly thick slices.
4. Peel the apple if wished, remove the core and slice into rings.
5. Rinse all the vegetables (including the courgette flowers, if using), the apple rings and sage leaves in cold water, drain quickly, then coat in the flour.
6. Put the eggs in a bowl, season with plenty of salt and pepper and beat well.
7. Heat the oil in a deep fat frier or large saucepan to a temperature of 140°C, 275°F.
8. It should be deep enough for the pieces to float and hot enough for them to sizzle immediately.
9. Dip each piece of food in the beaten egg, then drop it straight into the hot oil. (Cook the firmer vegetables, such as fennel and artichokes, first as they will take the longest, the sage leaves and courgette flowers last).
10. Remove each batch of food from the oil with a slotted spoon and drain it on kitchen paper.
11. Transfer to a warmed serving plate and keep warm while cooking the remaining vegetables.
12. Serve as soon as all the food has been fried.
serving amount
serves: 4 - 6
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