Battered Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 100 grams Pastry flour
- salt
- freshly ground peppers
- 2 eggs
- 250 milliliters white wine
- 8 Artichoke
- lemons
- 150 grams Olives (big, green, without pit)
- 6 Anchovy fillet
- 800 milliliters olive oil (for frying)
- Lemon wedge
Preparation steps
1.
Mix flour in a bowl with 1 teaspoon salt and pepper. Whisk eggs in a second bowl and stir in wine.
2.
Rinse artichokes, remove outer leaves and cut off tip and tail. Slice artichokes lengthwise into eighths and sprinkle with lemon juice. Rinse olives and pat dry. Cut anchovies into pieces and stuff olives with anchovy pieces.
3.
Heat oil in a pan. (The oil is hot enough when small bubbles form on a wooden spoon).
4.
Dip artichokes and olives in the batter and gradually deep fry in hot oil for 3-4 minutes until golden brown. Let degrease on paper towels. Serve with lemon wedges.
