Vegetables in parmesan batter

Recipe from: 18 September 2015
vegetables, cheese,recipes

Ingredients 8
Servings 4
Time 15min + 30min cooling time


  • 2
    large eggs
  • 45
    Parmesan cheese, grated
  • 30
    cake flour
  • 5
  • oil for deep frying
  • 800
    fresh vegetables
  • balsamic syrup to serve
  • olives and capers


Beat the eggs and add the Parmesan cheese. Add the flour and salt and mix until it forms a smooth batter. Cover and refrigerate for about 30 minutes.

Heat in a deep pan. Drain the vegetables and dip in the batter to cover evenly. Fry for about 2 minutes in hot oil until golden brown. Drain on a paper towel.
Serve immediately with olives and capers and a drizzle balsamic syrup (reduced balsamic vinegar).

Use whichever vegetable you prefer; we used broccoli florets, drained artichokes and fennel bulbs.

Words and image:
Home magazine

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Read more on: vegetables  |  cheese  |  recipes

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