Battered vegetables

Name: Battered vegetables
Prep time: 40 min
Cook time: 20 min
Total time: 100 min
Yield: 4
Ingredients: 4 tbsp Plain flour; 2 tbsp Durum wheat semolina; 1 tsp Dried ginger; ½ tsp Bicarbonate; 150 ml Water; 70 g Zucchini; 70 g Artichoke heart; 70 g Cauliflower; Salt, to taste

These crispy vegetables are lightly battered and air-fried until golden. Made with courgettes, cauliflower and artichokes, they’re a simple and tasty snack or side with a light crunch.

Preparation Time:

40 min

Rest Time:

40 min

Cooking:

20 min

People:

Difficulty:

Easy

Course:

Diet:

Ingredients

4 tbsp Plain flour

2 tbsp Durum wheat semolina

1 tsp Dried ginger

½ tsp Bicarbonate

150 ml Water

70 g Zucchini

70 g Artichoke heart

70 g Cauliflower

Salt, to taste

Proceedings

Preheat the oven with the Air Fry inside.

Wash and cut the vegetables: the courgettes into sticks, the cauliflower into rosettes and the artichokes into slices. Boil a pot of salted water and immerse them for a few minutes, then drain.

Batter

Mix the flours together with the ginger, baking soda and salt. Gradually add the water at room temperature, stirring with a whisk, until a creamy consistency is obtained. Seal the dough with cling film and place in the fridge to rest for 10 minutes. With kitchen tongs, quickly dip each piece of vegetables into the batter, then place it on a baking sheet. Once all the vegetables have been passed, place them in the freezer for at least 30 minutes. After this time, take them out of the freezer, place them on the Air Fry and put them in the oven.

Cooking:
280 ° C for 20 minutes

Battered vegetables

Ingredients

Products used

Proceedings

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