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BATTERED VEGETABLES

Name: BATTERED VEGETABLES
Yield: 4
Cuisine: Europe
Ingredients: 4 tbsp Plain flour; 2 tbsp durum wheat semolina; 1 tsp dried ginger; 1/2 tsp bicarbonate; 150 ml Water; 70 g Zucchini; 70 g artichoke heart; 70 g cauliflower; to taste Salt

Ingredients

Plain flour 4 tbsp
durum wheat semolina 2 tbsp
dried ginger 1 tsp
bicarbonate 1/2 tsp
Water 150 ml
Zucchini 70 g
artichoke heart 70 g
cauliflower 70 g
Salt to taste

Cooking time:

90 min

Number of person:

Difficulty:

Low

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Diet:

From the world:

Time:

Cooking method:

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Appliances used:

Method

Preheat the oven with the Air Fry inside.

Vegetables: 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

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