Good fried foods are very refreshing, especially in the summer months, when they offer the added bonus of cooking quickly and therefore keeping the kitchen from heating up. The trick is a good batter, and this is; it's drawn from Pellegrino Artusi, and will work well with all kinds of vegetables, as well as sliced fruit (which can be a pleasing surprise).
Ingredients:
- 1 cup (100 g) flour
- 1 tablespoon good olive oil
- 1 tablespoon aquavit
- 1 egg, separated
- A pinch of salt
- Cold water
Preparation:
Stir the yolk and the other ingredients except the white into the flour, then add water bit at a time until you have a not too liquid batter. Stir well and let the batter rest for several hours. Before using it whip the white and fold it in.
Dip the food in the batter and fry it until golden in abundant hot oil, a few pieces at a time to keep the temperature of the oil from dropping (the food will absorb oil if it does).
Dip the food in the batter and fry it until golden in abundant hot oil, a few pieces at a time to keep the temperature of the oil from dropping (the food will absorb oil if it does).
