Method

1. Preheat the oven with the Air Fry tray inside.

2. Prepare the vegetables: Wash and cut the courgettes into sticks, the cauliflower into small florets and the artichoke hearts into slices.

3. Bring a pot of salted water to the boil. Blanch the vegetables for a few minutes, then drain well and allow to cool.

4. Prepare the batter: In a mixing bowl, combine the 00 flour, durum wheat semolina, ground ginger, bicarbonate of soda and salt.

5. Gradually add the room-temperature water, whisking continuously until a smooth, creamy batter forms.

6. Cover the batter with cling film and refrigerate for 10 minutes.

7. Using kitchen tongs, dip each piece of vegetable into the batter, ensuring it is evenly coated. Arrange the coated vegetables on a baking tray lined with baking paper.

8. Place the vegetables in the freezer for at least 30 minutes to allow the batter to firm up.

9. Once chilled, carefully arrange the vegetables on the Air Fry tray, leaving a little space between each piece.

10. Place in the oven and cook until golden and crispy.

Cooking Settings

Function: Air Fry
Temperature: 280°C
Cooking time: 20 minutes
Accessory: Smeg Air Fry tray