Ingredients
3 medium eggs (at room temperature)
100g of La Croccante Mulino Marello corn flour
3g of salt
4g of turmeric powder
1g of black pepper powder
5g of dried marjoram
25g of grated cheese
1 medium red pepper
1 medium yellow pepper
1 large courgette
1 medium carrot
1 small broccoli
To boil: 1 vegetable stock cube
For frying: sunflower seed oil to taste
Procedure
Let's start by boiling some water on the heat using a large pan, add the stock cube and cover with a semi-closed lid. We wash the vegetables and start cleaning and cutting them. Cut them all lengthwise so as to obtain equal parts with each vegetable (as I show in the video recipe). When we have cut them all into equal parts, place them in a large bowl. Now let's bring them to boil for 15/20 minutes by adding them to the water together with the stock cube.
We stir the vegetables from time to time to check them (always keep the lid half closed). When they are ready, take a large bowl and place a colander over it. Take the vegetables, drain them and place them in the bowl together with the colander, so as to drain all the excess water.
Let them cool. Now let's prepare the batter. Place the eggs, salt, black pepper, turmeric, marjoram, grated cheese in a bowl and mix by hand with a whisk. Now we add the corn flour little by little (50g before and 50g after), sifting it halfway through a sieve (to make it finer) and mixing it by hand with a whisk.
The consistency must be nice and dense. Now let's go to the frying oil previously placed in a pan (or pot), and with a little water we check that it is hot and ready to fry our vegetables (1 or 2 drops will be enough).
Little by little we take our now cold vegetables (3/4 at a time) and add them to the batter, covering them well and shaking them after having covered them, so as to remove the excess batter. Let's put them in the oil to fry and continue like this with all the vegetables.
From time to time, use a fork to mix and flip the vegetables covered in batter that are in the oil, so as not to let them burn and so that they become nice and golden on both sides. When the battered vegetables are nice and golden, drain them and place them on a plate with some paper towels on top...
Ready to be enjoyed!
Recipe in collaboration with Darlyn Mendola
Instagram: @glutenfreewonderland