Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Extra virgin olive oil
1 Egg
1 c Flour
1 c Water
2 tb Extra virgin olive oil
2 Cloves garlic, sliced paper
Thin
1/4 c Raw cauliflower, sliced into
1/4 -inch slices
1/4 c Raw zucchini, sliced into
1/4 -inch slices
1/4 c Raw Japanese eggplant,
Sliced into 1/4-inch slices
1/4 c Raw fennel, sliced into
1/4 -inch slices
6 Zucchini flowers
1 Portobello mushroom, sliced
Into 1/4-inch slices
2 Lemons in wedges
Salt and pepper to taste

Heat oil to 375 degrees F.

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.

Yield: 6 servings as antipasto

MEDITERRANEAN MARIO SHOW #ME1A07

Browse by categories