Battered Vegetables Seasoned Italian Style

Step 1

FOR THE VEGETABLES BATTERClean the vegetables and cut them into chunks or slices. Blanch the cauliflower for 2 minutes and the turnip tops for 1 minute.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

FOR THE ITALIAN SAUCEBlend 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.