2 parts fine-ground rice flour, 1 part all-purpose flour, ice-cold sparkling water, peanut oil, vegetables and shellfish.
Combine the two types of flour, add the sparkling water until a liquid batter is obtained that must stick to the foods to be deep-fried.
I fry seasonal vegetables, zucchini, carrots and eggplant cut into thin strips, artichokes and, when in season, heads of Treviso radicchio cut into thin wedges. Plus prawns …
In a pan (I prefer a wok), bring the oil up to temperature and, for crispy batter, add just a few pieces at a time. Salt only after frying.
Recommended wine:
Moletto Brut Millesimato VSQ