A crispy snack not out of a bag.

crispy fried vegetable

Clearly all this time my zucchini continue to grow. I’ve already had enough to freeze a couple of bags , simply cut  into cubes. With the others i made a new version of Parmigiana, in which I substituted eggplants for zucchini  and  have frozen these too. But, to my delight, in the meantime the first eggplants are coming through in my vegetable garden and so I decided to make  crispy fried vegetables. Ok maybe the word vegetables suggests lots of vegetables. … I honestly  used only the zucchini and eggplants, but if you want, you can also use carrots or onions .. in short, whatever you like. The important thing is just to make a good batter. Light, crisp and not greasy. Once this is done well, you will not need to buy any more  industrial salty snacks in a bag! Unless, like me ,sometimes you really cant resiste.

Ingredients
1 courgette
1 aubergine
8 tbsp flour 00 tipe
3 tbsp cornflour
10 grams of fresh yeast
Glass water
Salt
Oil for frying
How it works:

Prepare the batter: Combine the two type of flour and add the yeast dissolved in little hot water. Add more water if need it, a pinch of salt and mix well. The consistency should be like a cream, but not too dense. Stir until no lumps are left. Cover with a cloth and let stand 30 minutes in a warm place. Finely chop the vegetables lengthwise. Heat the oil, dip the vegetables in the batter and then put directly into the boiling oil. Fry until the color is golden. Dab with absorbent paper and serve hot with a pinch of salt.