I look forward to the brief season of our incomparable artichokes, asparagus, green beans, salad greens, arugula, zucchini, onions, tomatoes… and all the other fruits of this curious sandy and salty Italian earth.
• 100g of flou
• Extravergine olive oil
• 1 egg
• Vegetables available in the house
(Enough for 4 people)
Using the recipe for this batter, you can offer your child all kinds of vegetables by presenting them in the form of little doughnuts.
Put the flour in a basin and moisten it with some spoonfuls of cold water, salt it and mix well for 10-15 minutes.
Add 1 dessert spoon of oil and an egg yolk. Cover the batter and let it stand for about 10 minutes.
Separately, whisk the egg white until it is stiff and incorporate it by degrees in the batter.
Into the batter you can grate whatever vegetables in the kitchen which take your fancy: courgettes, carrots, fennel or potatoes. Or you can add baby peas, French beans, spinach and other greens that have previously been boiled and chopped.
Add the vegetables to the batter and transfer the mixture in separate table spoonfuls into hot oil. Take care to keep the temperature of the oil even so as not to burn the doughnuts which should become golden brown on both sides. Dry them on absorbent paper and serve hot.