Italian style crispy aubergine & zucchini slices

Recipe

1 small zucchini
1 small aubergine
2,5 dl flour
5 dl sparkling water
salt
pepper
Frying oil (we used rapeseed oil)

Slice the zucchini and aubergine into 1 cm thick rounds. There’s no need to peel them just wash thoroughly before slicing. In a bowl, whisk together flour, sparkling water, salt, and pepper until you achieve a smooth, lump-free batter.

Slowly heat your oil to 180°C . We recommend using a thermometer, as the temperature may fluctuate when adding or removing vegetables. Aim to maintain a consistent 180°C throughout frying.

Dip 4–6 vegetable slices into the batter, ensuring they are evenly coated on both sides. Carefully place them into the hot oil and fry for 3–4 minutes, or until golden and crisp.

Remove the vegetables from the oil and transfer them to a plate lined with kitchen paper to absorb any excess oil.

Finish with a sprinkle of salt and some freshly
chopped parsley.

Serve hot and enjoy!