질문하기
Battered and fried seasonal vegetables are a beloved vegetarian Italian treat. This fresh mediterranean family appetizer is a festive indulgence enjoyed across Italy's regions.
Wash and dry zucchini, eggplant, pepper, and carrot. Slice each vegetable into uniform strips or rounds, about ¼ inch thick.
In a medium bowl, combine all-purpose flour with salt and black pepper. Whisk eggs with cold sparkling water in a separate bowl, then gently fold into the flour mix to form a batter. Do not over mix—tiny lumps are fine.
Heat vegetable oil in a deep skillet or pot over medium-high heat (350°F). Ensure oil is hot but not smoking before frying, testing with a small drop of batter.
Dip vegetable slices in the batter, letting excess drip away, then carefully lower into the hot oil. Fry in batches, turning once, for about 2–3 minutes per side until golden and crisp.
Remove fried vegetables with a slotted spoon and drain on paper towels. Serve immediately while hot and crisp.
