How to fry battered mixed vegetables, recipe with artichokes, cauliflower, courgette and mushrooms, among the necessary ingredients, and description of the preparation and cooking process.
Ingredients for 4 people
- 300 g of frozen artichoke hearts
- 1 courgette
- 1 small cauliflower
- 200 g of champignon mushrooms
- 100 g of white flour
- 2 egg yolks
- butter
- 1 glass of dry white wine
- fry oil
- salt
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Preparation of fried mixed battered vegetables
Defrost the frozen artichokes, clean the vegetables, wash and dry them well, then cut the courgette sticks and the cauliflower into florets, as regards the mushrooms, cut only the larger ones in half.
Prepare the batter, putting the flour in a bowl, then add the yolks, 3 tablespoons of melted butter and a pinch of salt, then mix with a whisk, gradually incorporating the wine.
Whip everything until the batter has become smooth and homogeneous, then dip the pieces of vegetables one at a time and, with the help of a spoon, transfer them to a deep pan with abundant boiling oil, leaving them to fry.
With a perforated ladle, drain the vegetables as they have reached the right degree of cooking, drain them with a perforated ladle and dry them on absorbent kitchen paper.
Serve the fried vegetables as an appetizer or paired with white meat main courses.
