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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Vegetables Sainsbury2, Sainsbury’s 4 servings

INGREDIENTS

2 Globe artichokes; up to 3
1/2 Cauliflower; broken into florets
1 lg Green pepper; de-seeded
3 Courgettes
1 lg Bulb fennel
2 Firm extra large tomatoes
1 Aubergine
1 lg Cooking apple
4 Courgette flowers; up to 6
8 lg Sage leaves; up to 12
300 g Plain or wholemeal flour; about (10oz)
3 Eggs; up to 4
Vegetable oil for deep-frying
Salt and pepper

INSTRUCTIONS

1. Prepare the artichokes.
2. Blanch the cauliflower florets in boiling water for 1-2 minutes, then
refresh in cold water and drain. Cut the pepper, courgettes, fennel,
tomatoes and aubergine lengthways into fairly thick slices. Peel the apple
if wished, remove the core and slice into rings.
3. Rinse all the vegetables (including the courgette flowers, if using),
the apple rings and sage leaves in cold water, drain quickly, then coat in
the flour.
4. Put the eggs in a bowl, season with plenty of salt and pepper and beat
well. Heat the oil in a deep-fat frier or large saucepan to a temperature
of 140°C/275°F. It should be deep enough for the pieces to float and hot
enough for them to sizzle immediately.
5. Dip each piece of food in the beaten egg, then drop it straight into the
hot oil. (Cook the firmer vegetables, such as fennel and artichokes, first
as they will take the longest, the sage leaves and courgette flowers last).
6. Remove each batch of food from the oil with a slotted spoon and drain it
on kitchen paper.
7. Transfer to a warmed serving plate and keep warm while cooking the
remaining vegetables. Serve as soon as all the food has been fried.
Converted by MC_Buster.
NOTES : This method of cooking is very popular in Italy, particularly in
Piedmont, where all types of food may be dipped in batter, fried and served
side by side on the same plate. Don''t worry if some of the ingredients are
unavailable; choose from the list below or add some of your own favourites.
Courgette flowers are a lovely addition if you can find them.
Converted by MM_Buster v2.0l.

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