A light, easy fried dish with 100% Italian Friggimi: a tasty idea for everyone!
4
15 minutes
30 minutes
Medium

Ingredients

  • 100 g /

    Courgettes

  • 4 /

    Courgette flowers

  • 100 g /

    Bell peppers

  • 100 g /

    Aubergines

  • 4 /

    Asparagus spears

  • 100 g /

    Carrots

  • For the batter:

  • 100 g /

    Rice flour

  • 70 g /

    Rice starch

  • 150 ml /

    Sparkling water

  • Salt

  • 3000 ml /

    "FRIGGIMI" 100% ITALIAN DEEP FRYING OIL

    Render_SleeveFriggere_ALTA XX Find out more
  • For the lemon sweet and sour sauce:

  • 100 g /

    Vegetable stock

  • 20 g /

    Juice of half a lemon

  • 20 g /

    Honey

  • 2 g /

    Salt

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Instructions

Cut up the vegetables to taste but not too thinly.

Combine the flour and starch and mix with ice-cold water, gently, with the aid of a whisk, without worrying about any lumps which form in the batter; set it aside in the refrigerator until ready to fry.

Dip the vegetables in the batter.

Pour plenty of Zucchi 100% Italian Friggimi oil into a saucepan and heat to a constant temperature of about 175°.

Drain the vegetables carefully and fry in several batches.

Drain the vegetables and place on kitchen paper to absorb the surplus grease. Add salt.

Serve piping hot, accompanying the vegetables with the lemon sweet and source sauce made by boiling all the ingredients until the sauce has reduced by about half.

THE CHEF:

LA SCUOLA DE LA CUCINA ITALIANA

The first culinary school came from the Magazine, in Milan.