There’s something about a good beer batter, especially when paired with fresh, seasonal vegetables like porcini mushrooms and eggplant! Here, Chef Arturo Dori takes a mix of the best veggies in season to make a quick and easy ‘Frittura’ that will be the perfect addition to your Summer Aperitivo.
1 Bottle of Cold Beer-Pilsner or any Pale Lager.
Mixed Vegetables in Season-We Used :
Zucchini, Eggplant, String Beans,
Capsicum & Porcini mushrooms.
75 gr plain flour
Chop porcini and eggplant into large chunks.
Slice zucchini & capsicum into long strips.
Coat all vegetables in plain flour.
Heat oil in a deep frypan.
Prepare the batter by adding the juice of half a lemon to the flour.
Add very cold beer until the consistency is like a thìck custard cream.
Coat the veggies in the batter then drop into the oil once it is ready.
Cook in small batches of the same vegetables to ensure they cook evenly.
Drain on kitchen towel and sprinkle liberally with salt.