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  • 450 g (1 lb) vegetables 
  • 1 yolk 
  • 50 g (2 oz) white flour  
  • extra virgin olive oil 
  • salt

Clean and wash the vegetables. Pat dry the vegetables and then cut into regular pieces. Steam for 5 minutes. Meanwhile prepare the batter. Pour the yolk, white flour, a pinch of salt and some cold fizzy water into a bowl. Whisk slowly and then vigorously until smooth. Add other water if necessary. The batter must be thick. Let it rest for about 30 minutes, covered. Heat abundant olive oil in a pan, dip the vegetable pieces into the batter and then into the oil. Fry until golden on all sides. Sprinkle with salt and serve immediately.