For the vegetables

1 large eggplant, thinly sliced

2 large carrots, cut into batons

6 small zucchini with their flowers attached, sliced

sunflower oil, for deep-frying

6 large sage leaves

sea salt and freshly ground black pepper

For the batter

300g/10½oz gluten free flour

4 tbsp extra virgin olive oil

250ml/9fl oz warm water

1 free-range egg white

For the dressing

1 red chili, seeds removed and chopped

2 tbsp chopped fresh mint

2-4 tbsp sherry vinegar

1 lemon, zest and juice only

To serve

lemon wedge

Serves - 4


For the batter, put the gluten free flour in a large mixing bowl and make a well in the middle.

Pour the oil into the well, then mix it with the gluten free flour while slowly adding the warm water. Mix until the batter is smooth with the consistency of double cream.

Put a deep, heavy-based pan containing the sunflower oil on the heat until the oil is 180C, or alternatively use a deep-fat fryer. Preheat the oven to its lowest setting.

In a separate, clean glass bowl, whisk the egg white to soft peaks. Carefully fold it into the batter.

Fry the vegetables in batches, each type separately. To do this, dip the vegetables into the batter and shake off any excess, then deep-fry them in the hot oil for 3–4 minutes, or until crisp and golden-brown all over.

Drain on kitchen paper and keep warm in the oven while you cook the next batch.

Mix all the dressing ingredients together in a small bowl.

To serve, season the deep-fried vegetables with salt and pepper, drizzle the dressing over the top and serve with lemon wedges.

Recipe adapted from: Good Food
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