Verdure fritte
Item 1 of 1
- Antipasto
- 6
- 30 minutes
Serve up this verdure fritte recipe as part of a fritto misto Marchigiano – a mixed platter of fried snacks that is a speciality of Marche. If you don't want to go the whole hog, these crispy fried vegetables would make a great standalone starter or antipasti to snack on before a big meal.
First published in 2018
Ingredients
Metric
Imperial
Verdure fritte
- 150g of 00 flour
- 1 egg white
- 50ml of extra virgin olive oil
- 1/2 aubergine
- 8 asparagus spears
- 6 tenderstem broccoli stems
- 4 baby courgettes, halved lengthways
- 1/2 red onion, sliced into petals
- 4 baby artichokes, halved
- vegetable oil, for deep frying
- flaky sea salt
SAVE RECIPE
Method
1
In a large mixing bowl, whisk together the flour, egg white and oil with enough warm water to achieve a smooth batter consistency. Add a pinch of salt and place in the fridge while you prepare your vegetables
2
Heat a deep-fryer or pan of oil to 180°C
3
Once the oil is hot enough, dip the vegetables into the batter, covering them completely, then carefully place in the oil. Fry only a few pieces at a time to avoid overcrowding the pan
4
Fry until a pale golden colour and crisp all over. Remove from the oil using metal tongs or a slotted spoon and let drain on kitchen roll to soak up any excess oil
5
Sprinkle with flaky sea salt and serve hot
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