Vegetable fried Roman-style, very crunchy

Vegetable fried Roman-style, very crunchy

The Roman-style fried vegetable is the perfect side dish for any occasion, you can change the vegetables according to the season.

Ingredients for 4 people

  •  45
  •  290 cal x 100g
  •  low
  • Red peppers 1
  • Yellow peppers 1
  • Carrots 1
  • Pumpkin 200 g
  • Potatoes 1
  • Zucchini 1
  • Eggplant 1
  • Sage 8 leaves
  • 00 flour 200 g
  • Sparkling water 300 ml
  • Eggs 1
  • Salt as needed
  • Seed oil as required
by Claudia Gargioni 

The Roman-style fried vegetable is a crunchy and tasty side dish. Quick and easy to prepare, it is perfect for any occasion, from lunch with the family to dinner with friends or family. It is a really greedy way to bring to the table some vegetables cooked in a different way than usual, this will make even the little ones happy. Making them is really simple, just prepare a thick and creamy batter based on flour, egg and iced sparkling water. Inside this batter, the selected vegetables will then be dipped and finally fried in boiling oil. To make the Roman-style fried vegetable you can choose the vegetables you prefer, then green light for peppers, aubergines, courgettes, potatoes and carrots, a little pumpkin to make this dish even more delicious and finally some large leaves ofsage . You can also add courgette flowers stuffed with anchovies and mozzarella or ricotta, but also broccoli, artichokes, fennel , thistles , spring onion and all the vegetables you like most or have in the refrigerator. The result will be a tasty but light and slightly different side dish. Once fried, the vegetables should be eaten at the moment, to prevent them from losing crunchiness. With the same batter you can also fry chicken nuggets, cod, shrimp, meatballs or squid. If you prefer a vegan batter you can simply use sparkling water and flour, in this case you can add a little yeast or replace the water with beer.

Preparation Roman-style vegetable fry

    1. Put the flour, egg, salt in a bowl and add the ice water a little at a time, mixing with a hand whisk to mix everything. Cover the bowl with plastic wrap and put it to rest in the refrigerator for about 30 minutes.

    1. In the meantime, wash and peel the vegetables and cut them into small pieces or strips according to taste, leaving the sage leaves whole.

    1. Heat the oil, when it is ready, lose the vegetables and pass them in the batter being careful to check that they are well covered with batter on each side.

    1. Fry them in hot oil and fry until golden brown.

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