Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Extra virgin olive oil |
| 1 \N | Egg |
| 1 cup | Flour |
| 1 cup | Water |
| 2 tablespoons | Extra virgin olive oil |
| 2 \N | Cloves garlic, sliced paper |
| \N \N | Thin |
| ¼ cup | Raw cauliflower, sliced into inch slices |
| ¼ cup | Raw zucchini, sliced into inch slices |
| ¼ cup | Raw Japanese eggplant, |
| \N \N | Sliced into 1/4-inch slices |
| ¼ cup | Raw fennel, sliced into inch slices |
| 6 \N | Zucchini flowers |
| 1 \N | Portobello mushroom, sliced |
| \N \N | Into 1/4-inch slices |
| 2 \N | Lemons in wedges |
| \N \N | Salt and pepper to taste |
Heat oil to 375 degrees F.
In a mixing bowl, mix together egg, flour, water, oil and garlic and whisk until smooth. For one portion, dip one piece of each vegetable into batter and drop into hot oil. Cook until dark golden brown and remove with strainer to paper towels and drain. Serve hot with lemon wedges and salt and pepper.
Yield: 6 servings as antipasto
MEDITERRANEAN MARIO SHOW #ME1A07