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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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