Chef vocation

Verdure fritte

 Fried breaded vegetables


The flavor of your favorite vegetables enclosed in a crunchy shell!

 

Ingredients:

3 kg zucchini or eggplants etc.
200 g extra-virgin olive oil
500 g flour, better if rice flour
Salt and pepper to taste

Procedure:

Wash and cut the vegetables in slices, then season with oil and salt. Flour them on bost sides using the sieve or sprinkling it.

Put them in the dedicated pan (see the recommended accessories) and cook according to the dedicated program.

  It is better to dip the vegetables in the oil before, so that the flour can absorb it.   

 This procedure creates a perfect semifinished product that can be later used for eggplant parmigiana, rolls, sauces etc…
Furthermore, this procedure uses far less oil than frying, resulting in a lighter dish.    

convezione

 

umidità

10 % standard

temperatura

215°C

tempo/sonda

8 minutes

ventola

Full Speed

 

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