| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Olive oil; for frying |
| 1/2 |
c |
Unbleached flour |
| 1/2 |
c |
Superfine semolina flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
c |
Cold water |
| 3 |
tb |
Virgin olive oil |
| 1/2 |
lb |
Cauliflower, in florets; sliced 1/8" thick |
| 1/2 |
lb |
Broccoli, in florets; sliced 1/8" thick |
| 6 |
md |
Crimini mushrooms; halved |
| 1 |
md |
Zucchini, cut in; 1/4" thick rounds |
| 6 |
|
Baby artichokes, outer leaves; quartered, trimmed and soaking in acidulated water |
| 2 |
|
Lemons, cut into; 1/8" thick rounds |
| 2 |
|
Lemons; in wedges |
| 12 |
|
Zucchini flowers |
|
|
Kosher salt to sprinkle |
INSTRUCTIONS
Preheat oven to 300 degrees. Place large platter covered with towel in
oven.
Heat oil to 370 F in a 6-inch tall frying pan with basket. Make batter by
stirring together flour, semolina, baking powder and salt. Slowly add cold
water, stirring until smooth batter is formed. Add oil and stir through.
To cook, dip vegetables in order of ingredients in as little batter as
possible and fry until each is golden brown and crisp. Drain after frying
on paper towels. When drained, arrange on platter. Move quickly -- each
vegetable should take 3 to 4 minutes at most. When finished with zucchini
blossoms, sprinkle whole platter with kosher salt and serve immediately
with lemon wedges.
Yield: 4 servings
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #288
Date: Sat, 9 Nov 1996 14:11:39 -0500 (EST)
From: "suechef@sover.net" <suechef@sover.net>
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