| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Ligurian | 4 | Servings | |
INGREDIENTS
| 2 | qt | Extra virgin olive oil |
| 1 | Egg | |
| 1 | c | Flour |
| 1 | c | Water |
| 2 | T | Extra virgin olive oil |
| 2 | Cloves garlic, sliced paper | |
| thin | ||
| 1/4 | c | Raw cauliflower, in 1/4" |
| slices | ||
| 1/4 | c | Raw zucchini, in 1/4" slices |
| 1/4 | c | Raw japanese eggplant, in |
| 1/4" slices | ||
| 1/4 | c | Raw fennel, in 1/4" slices |
| 6 | Zucchini flowers | |
| 1 | Portobello mushroom, in 1/4" | |
| slices | ||
| 2 | Lemons, in wedges | |
| Salt and pepper, to taste |
INSTRUCTIONS
Heat oil to 375 degrees F. In a mixing bowl, mix together egg, flour, water, oil and garlic and whisk until smooth. For one portion, dip one piece of each vegetable into batter and drop into hot oil. Cook until dark golden brown and remove with strainer to paper towels and drain. Serve hot with lemon wedges and salt and pepper. Yield: 6 servings as antipasto Recipe by: MEDITERRANEAN MARIO #ME1A07 Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10, 1998
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