Frittura di Verdure

Frittura di Verdure is a delightful vegan twist on the traditional Italian seafood dish, featuring a colorful assortment of fresh vegetables, perfectly fried to a golden crisp. This dish offers a satisfying crunch and a burst of flavors, making it a perfect appetizer or side dish.

Ingredients

• Zucchini - 150 grams
• Eggplant - 150 grams
• Bell pepper (red or yellow) - 100 grams
• Carrot - 100 grams
• Chickpea flour - 100 grams
• Sparkling water - 200 ml
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 500 ml (for frying)
• Fresh parsley - a handful (for garnish)
• Lemon wedges - 2 (for serving)

Steps

1. Wash and slice the zucchini, eggplant, bell pepper, and carrot into thin strips or bite-sized pieces.
2. In a mixing bowl, combine chickpea flour, salt, and black pepper. Gradually whisk in the sparkling water until the batter is smooth and slightly thick.
3. Heat the olive oil in a deep frying pan over medium heat until hot (around 180°C/350°F).
4. Dip the sliced vegetables into the chickpea batter, ensuring they are fully coated.
5. Fry the battered vegetables in batches, being careful not to overcrowd the pan, for about 3-4 minutes or until they are golden brown and crispy.
6. Use a slotted spoon to remove the fried vegetables and place them on paper towels to drain excess oil.
7. Serve hot, garnished with fresh parsley and lemon wedges on the side for squeezing over the top.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from a variety of vegetables.
• High in fiber due to the chickpea flour, promoting digestive health.

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