This is such a simple batter to make and it is great for many vegetables.. think of it as an Italian tempura batter.
I like to use it with sage leaves – sometimes they are in abundance and a great aperitivo snack to go with your crisp white Italian summer wine.
Other vegetables work equally well – such as zucchini flowers, eggplant slices (not too thick), zucchini and red capsicums (peppers) strips or julienne. In season I have also tried using elderflower blossoms and also acacia (robinia robusta) flowers. They are great!
Have a go and impress your friends!BATTER for coating vegetables:
This is the most popular version used in Abruzzo:
150 gr (5 oz) plain flour
150 ml (5 oz) water (plain or soda water)
Good pinch of salt
In a bowl:
Mix together with a fork in a bowl, until it turns into soft batter and is free of lumps.
Dip the desired vegetable or edible flowers.
If using eggplant best to steam them a little to soften. Drain and dry on a cloth before dipping into the batter and frying.