List of Ingredients
- 1 CUP of sparkling water
- 5 OZ. of zucchini
- 5 OZ. of carrots
- 5 OZ. of Tropea onion
- 5 OZ. of cauliflower
- 4 1/2 OZ. of all-purpose flour
- 4 OZ. of pumpkin
- 4 OZ. of turnip tops
- 4 OZ. of leek
- 1 OZ. of rice flour
- 4 of porcini mushrooms
- 1 of large egg
- salt
- peanut oil
- FOR THE ITALIAN DRESSING
- 1/2 OZ. of anchovy colatura
- 1/2 OZ. of tomato paste
- 1/4 OZ. of desalted capers
- zest from 1 lemon
- 1 TBSP. of wild fennel
- black pepper
Method
FOR THE VEGETABLES BATTER
Clean the vegetables and cut them into chunks or slices. Blanch the cauliflower for 2 minutes and the turnip tops for 1 minute.
Lightly beat the egg, add 1/3 cup cold sparkling water and a pinch of salt. Mix the flours. Pour half of flour into the mixture. Mix with a whisk, then alternate adding the remaining water and flour, continuing to stir.
TIP: If you submerge the bowl of batter in a larger bowl filled with ice, the temperature will remain low. This will make the vegetables extra crispy, light and less greasy.
Heat the oil to 330-350 °F. Check the temperature by dropping in a tsp. of batter: if it rises quickly to the surface sizzling, it is at the right temperature.
Dip the vegetables in the batter, then place them in the oil a few at a time, so that the temperature remains constant. Drain with a skimmer or slotted spoon and place on a plate lined with paper towels. Add a pinch of salt while hot.
FOR THE ITALIAN SAUCE
Blend the capers, tomato paste, anchovy olatura, tomato paste, 1 Tbsp. wild fennel, some grated lemon zest and a little pepper with 1/4 cup water. Serve with the fried vegetables.