Frisceu alla Romana

Ingredients

• 2 medium zucchini, thinly sliced 2 medium zucchini, thinly sliced
• 1 small eggplant, thinly sliced 1 small eggplant, thinly sliced
• 4 small artichokes, trimmed and thinly sliced 4 small artichokes, trimmed and thinly sliced
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup sparkling water (240ml) 1 cup sparkling water (240ml)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
2. 2.
   Gradually pour in the sparkling water while whisking until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   Dip the sliced vegetables into the batter, ensuring they are well coated.
5. 5.
   Carefully place the battered vegetables into the hot oil, frying in batches until golden brown and crispy.
6. 6.
   Remove the fried vegetables using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Frisceu alla Romana hot with a side of zesty tomato sauce or refreshing aioli.

Treat your ingredients with care...

• Zucchini — Make sure to slice the zucchini thinly to ensure even cooking and a crispy texture.
• Eggplant — Choose a firm and fresh eggplant for the best results. Remove any excess moisture by salting the slices and letting them sit for a few minutes before battering.
• Artichokes — Trim the artichokes and remove any tough outer leaves before slicing them thinly. To prevent browning, soak the sliced artichokes in lemon water until ready to use.

Tips & Tricks

• For an extra crispy texture, you can double-batter the vegetables by dipping them in the batter twice before frying.
• Experiment with different dipping sauces such as garlic aioli, lemon-infused mayonnaise, or a tangy yogurt dip.
• Serve the Frisceu alla Romana immediately after frying to maintain its crispiness.
• If you prefer a lighter version, you can also bake the battered vegetables in the oven at 200°C (400°F) until golden brown.

Serving advice

Serve the Frisceu alla Romana as an appetizer or a side dish. Arrange the crispy vegetables on a platter and garnish with fresh herbs such as parsley or basil. Provide a small bowl of zesty tomato sauce or refreshing aioli for dipping.

Presentation advice

To enhance the presentation, arrange the Frisceu alla Romana on a bed of mixed greens or arugula. Drizzle some extra virgin olive oil and a squeeze of lemon juice over the dish for added freshness. Sprinkle with grated Parmesan cheese or a pinch of red pepper flakes for an extra kick.