Battered vegetables

Name: Battered vegetables
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Carrots 1 ½ cup; Zucchini 1.7 cups; Eggplant 7 oz; Bell peppers red and yellow 1.3 cups; Type 00 flour 3.5 oz; Rice flour ½ cup; Sparkling water 1 cup; Eggs 2; Fine salt to taste; Sunflower seed oil to taste

it de es fr br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 6
Cost: Low

PRESENTATION

And fried vegetables in batter—seriously good—are a real treat all over Italy. You know, they offer this crispy and fun twist on whatever veggies are in season. In places like Liguria or Rome, people really, really love using seasonal picks like zucchini, eggplant, artichokes, or even leftover carrots. They dip them in a simple batter that turns golden and crunchy in hot oil. And here's the thing, this type of batter-fried vegetables dish changes zucchini blossoms or thin-sliced potatoes into snacks that are way, way more exciting than just regular roasted veggies. The batter? It's a light, crunchy shell that even the pickiest eaters can’t resist.

Italian cooks appreciate how versatile this recipe is. Pretty much. You can swap in any veggies you've got, making it a popular appetizer, especially during aperitivo time. Some folks say these are similar to vegetable tempura from Japan, but listen, the Italian version typically uses a thicker, airy batter. Sometimes, there's a sprinkle of salt and herbs for a flavor boost.

Anyone who loves fried vegetables knows this dish really points out the flavors of seasonal produce, even those not usually favored. The combo of a tender inside and a crunchy outside? Hard to resist! Especially hot, with some dipping sauce. And look, some prefer just a squeeze of lemon or garlicky mayo instead of a traditional tempura dipping sauce, keeping things totally Italian. You’ll find these at street fairs, family gatherings, served in big piles for everyone to enjoy. Chatting, socializing, you know. Across Italy, everyone seems to have their unique way of mixing up the batter. Whether they use beer, sparkling water, or just plain water, the goal is always a light, fluffy, super crisp coating. Makes each bite a little addictive.

The best part? You can get creative, tossing any vegetable into that batter. So every batch feels fresh and exciting—pretty simple, right? That’s what keeps people coming back for more. Whether trying them for the first time or at a family feast, these batter-fried delights are sure to be a hit every time. For real.

INGREDIENTS

Ingredients: Carrots 1 ½ cup (200 g); Zucchini 1.7 cups (200 g); Eggplant 7 oz (200 g); Bell peppers 1.3 cups (200 g) - red and yellow

for the batter: Type 00 flour 3.5 oz (100 g); Rice flour ½ cup (70 g); Sparkling water 1 cup (250 g); Eggs 2; Fine salt to taste

for frying: Sunflower seed oil to taste

Preparation

How to prepare Battered vegetables

To prepare the battered vegetables, first wash all the vegetables and dry them. Take the carrots, peel them 1 and trim the ends 2. Then cut them into sticks about 5/8 inch thick and about 1 5/8–2 inches long. Move on to the zucchini: cut them first into slices and then into strips about 5/8 inch thick 3.

Then cut sticks the same size as the carrots 4. Move on to the yellow bell peppers: cut them in half and remove the seeds and inner membranes 5. From these, cut sticks the same size as the zucchini and carrots 6.

Do the same for the red bell peppers 7, then take care of the eggplants. Cut them first into slices 8 and then into sticks the same size as the other vegetables 9.

Heat plenty of neutral vegetable oil in a pot, monitoring the temperature with a proper thermometer, which should reach 338°F. Meanwhile, prepare the batter. Pour the two flours into a bowl 10, add the water 11 and the previously beaten egg 12.

Whisk well and add a pinch of salt 13. You will obtain a smooth batter, fairly fluid and not very thick. Add half of the vegetables (initially just half, then as they are used up you can add the others) 14 and mix well so they are coated with the batter. When the oil reaches the correct temperature, lift the vegetables one at a time with tongs 15.

Immerse them in the hot oil a few at a time, so as not to lower the oil temperature too much 16. Cook for a few minutes until they are nicely golden 17, then use a slotted spoon to drain them from the oil 18.

Transfer to a tray lined with paper towels 19 and continue cooking the other battered vegetables. Once all are fried, season with salt to taste 20 and serve them very hot 21.

Storage

We recommend consuming the battered vegetables immediately. If any remain, they can be stored in the refrigerator for 1–2 days and reheated before serving.

Tip

The best oil for frying is certainly neutral vegetable oil; to obtain a dry, crispy fry the oil temperature should be between 338°F and 356°F.

You can make battered vegetables using different produce according to the season. By keeping the pieces small it won't be necessary to blanch them beforehand.

For the translation of some texts, artificial intelligence tools may have been used.

Battered vegetables

PRESENTATION

INGREDIENTS

How to prepare Battered vegetables

Storage

Tip

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