Ingredients
1 red pepper
1 yellow pepper
1 carrot
1 courgette
1 ball of red radicchio
4-5 asparagus
150 g of chickpea flour
150 g of rice flour
turmeric
salt
chickpea drink
frying oil
Made with
Preparation
Wash the vegetables well, then peel the peppers, carrots and asparagus stems. Cut your vegetables into fairly big pieces.
To make the batter, whisk together the flours, salt, turmeric and chickpea drink until you obtain a mixture that is neither too dense nor too watery (it should fall from the spoon to create a uniform coating). Let your batter sit in the refrigerator for at least 30 minutes. Then, dip the vegetables in batter holding each piece with your finger tips, strain gently, and fry in boiling oil (170°C) until crispy and golden brown. Leave them to dry on paper towels, then salt them lightly before serving.
