EGG WHITE BATTER - FRIED SEASONAL VEGETABLES

 

 

Egg whites never go to waste, apart from the obvious like pavlova, meringues there are many cakes and desserts that require whites. However a light and crispy batter is perfect to coat new season vegetables.

Serves 4

Ingredients

2 litres neutral oil for frying

batter

200g flour

100g rice flour

4 Tbsp olive oil

250ml cold water

2 egg white

Pinch salt

vegetables

4 small silverbeet or kale leaves

12 florets cauliflower and or broccoli

1 fennel bulb, cut into thin slices

200g pumpkin or squash, sliced very thin

12 sage leaves

Sea salt flakes for seasoning

Method

Place the flour into a large mixing bowl and make a well in the middle, add the oil and water and mix until batter consistency.

Whisk the egg white in a separate bowl until soft peaks form, fold through batter until just combined. It doesn’t matter if lumps or small blobs of egg white are visible.

Heat up a deep fryer or large deep sided pot with oil until reaches 175C.

Line a baking tray with cake rack over.  This is for draining vegetables.

Dip the vegetables into the batter a little at a time, drip off excess and carefully lower into fryer. The vegetables will cook at different times due to density.  Keep them turning in the oil using a metal spoon or tongs, When golden and crisp remove carefully and drain.

Continue until all the vegetables and sage leaves are cooked.  

Season with salt and serve immediately.