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Prep Time: 15min + 30min cooling time
Servings: 4
Cooking Time: 00:10
Ingredients
- 2 - large eggs
- 45ml - Parmesan cheese, grated
- 30ml - cake flour
- 5ml - salt
- - oil for deep frying
- 800g - fresh vegetables
- - balsamic syrup to serve
- - olives and capers
Method
Serve as part of an antipasti platter or as a solo snack with drinks
Beat the eggs and add the Parmesan cheese. Add the flour and salt and mix until it forms a smooth batter. Cover and refrigerate for about 30 minutes.
Heat in a deep pan. Drain the vegetables and dip in the batter to cover evenly. Fry for about 2 minutes in hot oil until golden brown. Drain on a paper towel.
Serve immediately with olives and capers and a drizzle balsamic syrup (reduced balsamic vinegar).
Heat in a deep pan. Drain the vegetables and dip in the batter to cover evenly. Fry for about 2 minutes in hot oil until golden brown. Drain on a paper towel.
Serve immediately with olives and capers and a drizzle balsamic syrup (reduced balsamic vinegar).
TIP Use whichever vegetable you prefer; we used broccoli florets, drained artichokes and fennel bulbs.
