Italian-Style Fried Vegetables Recipe

Ingredients

Serve 4

• 12 zucchini/courgettes with flowers attached

• 12 asparagus stalks

• 1/3 cup/50 g finely ground cornmeal

• 2 cups/500 ml olive oil, for frying

• 6 frozen potato croquettes

• 6 triangles ready­made polenta

• 6 cauliflower florets, boiled until crunchy-tender

• 1/3 cup/50 g all purpose/plain flour

• 4 eggs, lightly beaten

• 1 cup/125 g fine dry bread crumbs

• salt to taste

Method:

1. Remove the zucchini flowers and slice the zucchini thickly on a diagonal.

2. Dip the zucchini flowers, zucchini, and asparagus in the cornmeal.

3. Heat the oil in a large frying pan or  deep fryer until very hot and fry the zucchini flowers, zucchini, and asparagus for 5-7 minutes, or until lightly golden.

4. Dip the potato croquettes, polenta triangles, and cauliflower in the flour, then in the beaten eggs, followed by the bread crumbs.

5. Fry in small batches for 5-7 minutes, or until deep golden. Remove with a slotted Spoon and drain well on paper towels.

6. Season with salt. Arrange on a serving dish and serve with a dipping sauce.