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Ingredients Jump to Instructions ↓

  1. 2 Extra-virgin olive oil

  2. 1 Egg

  3. 1 cup 62g / 2 1/5oz Flour

  4. 1 cup 237ml Water

  5. 2 tablespoons 30ml Extra-virgin olive oil

  6. 2 Garlic cloves - sliced paper thin

  7. 1/4 cup 36g / 1 1/3oz Raw cauliflower in

  8. 1/4 cup 59ml Raw zucchini in

  9. 1/4 cup 49g / 1.7oz Raw Japanese eggplant in

  10. 1/4 cup 59ml Raw fennel in

  11. 6 Zucchini flowers

  12. 1 Portobello mushroom - cut 1/4" slices

  13. 2 Lemons - in wedges Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil to 375 degrees. In a mixing bowl, mix together egg, flour, water, oil and garlic and whisk until smooth. For one portion, dip one piece of each vegetable into batter and drop into hot oil. Cook until dark golden-brown and remove with strainer to paper towels and drain. Serve hot with lemon wedges and salt and pepper. This recipe yields 6 servings as antipasto.

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