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Vegetables in batter – the recipe from Cuoche ma buon


Vegetables in batter, very few ingredients for a classic but at the same time very tasty vegetarian appetizer. We offer you the version made with organic Sicilian chickpea flour from “I Fornai Siciliani”. Perfect for a buffet, suitable for an aperitif, to be enjoyed with friends while sipping a drink, perhaps organic, such as the Blood Orange from the “Suffy” line with natural sweeteners and without the use of complex sugars.
Preparing a perfect batter for fried vegetables is not that difficult, just follow a few small precautions. Our recipe is without eggs and without yeast, just water and a tasty chickpea flour which will make the mixture thick, allowing it to stick well to the vegetables. Which vegetables to choose: all vegetables are fine but pay attention to cooking times, furthermore cauliflower and artichokes should be blanched and dried well. At the end of frying, you will get perfectly fried, crunchy, swollen and dry vegetables. If you want to impress your guests, even vegan ones, and that doesn't make you waste too much time in the kitchen, then all you have to do is try our recipe for battered vegetables.


Scope appetizer, aperitif
  • 200 g organic Sicilian chickpea flour Sicilian bakers
  • 320 ml very cold sparkling water
  • 2 carrots
  • 2 Genoese courgettes
  • 1 eggplant
  • 1 pepper
  • peanut seed oil to taste
  • sale q.b.
  • Place the chickpea flour in a bowl, gradually add the cold water and mix with a whisk until you obtain a silky but dense batter.

  • Wash the vegetables and dry them well. Using a potato peeler, peel the carrots, divide them into 4 parts and cut each into sticks about 1 cm wide.

  • Cut the peppers and aubergines into slices and, in the same way, cut into sticks.

  • Finally, cut the courgettes in the same way, eliminating a small, spongy and white part of the center. At the end of cooking they will be crispier.

  • Heat plenty of oil in a saucepan. While it reaches temperature, gradually dip the vegetables into the batter. They must be well wrapped, use a fork.

  • Fry the vegetables little by little in hot oil, let them brown on both sides. Calculate that the carrot sticks will need slightly longer cooking.

  • Drain the vegetables on kitchen paper, allowing the excess oil to absorb. Season with salt and serve hot.

For a perfect consistency when cooking, the batter should be prepared at least an hour in advance and left to rest in the fridge. Only in this way will it perfectly coat the pieces of vegetables and will not come off during cooking.
For even cooking it is important that the vegetables are all cut into even pieces.
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