Vegetables in parmesan batter

Recipe from: 18 September 2015
vegetables, cheese,recipes

Ingredients 8
Servings 1
Minutes 15min + 30min cooling time

Ingredients

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

Method

15min + 30min cooling time
 
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).


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

Words and image:
Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: vegetables  |  cheese  |  recipes
 

NEXT ON FOOD24X

Chocolate fudge nut pieces

2016-09-30 07:28
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.