BATTERED VEGETABLES IN ORANGE SAUCE

Identity Card of the Recipe

177 KCal Calories per serving

Ingrediants

For frying

About 500 ml of peanut oil

For the Vegetables

150 g of pumpkin
150 g of carrots
150 g of artichokes
150 g of cauliflower

For the sauce

Q.b. of salt
1 pinch of pepper
30 g of brown sugar
150 ml of beer
Juice (170 ml) of untreated oranges

For the batter

1 pinch of salt
1 pizico of turmeric
1 sprig of rosemary
200 ml of beer
30 g of rice flour
100 g of white flour of type 00

Materials Needed

Casserole for frying
Food thermometer
Chopping board
Knife
Bowls
Whip
Skimmer
Plier
Scale weighs food
Blotting paper
Small saucepan

Preparation

First, prepare the batter for frying. In a bowl, collect the white flour with the rice flour, and mix the turmeric, salt and chopped rosemary. Mix the powders and add the ice-cold beer, working vigorously until you get a fairly thick batter. Return the batter to the fridge.

The right alternative
Those who do not like the aftertaste of beer can prepare an alternative batter based on chickpea flour: this batter can be used to prepare battered vegetables even for celiacs.

Meanwhile, prepare the accompanying sauce. Pour the orange juice, beer, brown sugar, pepper and salt into a saucepan and cook over medium heat for 20 minutes, or until the sauce is reduced.
Clean the vegetables. Remove the hard and massive peel from the pumpkin, remove the seeds and internal filaments, then reduce the pulp into thin slices. Remove the outer leaves from the cauliflower, remove the inflorescences and wash them thoroughly in fresh water. Peel the carrots and cut them into 1 cm thick strips. Clean the artichokes, remove the outer leaves and thorny tips; cut the artichokes in half, remove the internal beard, then cut them into slices. Blanch the carrots and cauliflower separately for 3 minutes.

Did you know that
Some harder vegetables, which require a long cooking, must be blanched before frying them in oil. In this case, we suggest blanching the carrots and cauliflowers, while the pumpkin and artichokes can be fried directly.

At this point, proceed with frying. Pour plenty of peanut oil into a saucepan and bring to a temperature of 160-180 ° C, taking care not to exceed the smoke point to prevent the formation of toxic compounds.
Dip the vegetables in the iced batter and dip them in the oil, a few at a time: cook for 2-3 minutes, turning them from time to time.
When the battered vegetables have taken on a golden color and a crunchy consistency, remove them from the oil with the help of tongs or a skimmer. Place the fried vegetables on a sheet of absorbent paper.
Accompany the battered vegetables with the orange sauce and serve immediately.

Alice's comment - PersonalCooker

The battered vegetables were born as a side dish, of course, ideal to accompany your favorite main courses. I like them so much that I would ask for a double serving and ashes with a nice plate of only vegetables in batter. Try the batter with all other types of vegetables: vegetables have never been so tasty.

Nutritional values and Health Comment on the recipe

Battered Vegetables in Orange Sauce are quite caloric foods, which can be used as a side dish.
Calories come mainly from lipids, followed by carbohydrates and finally proteins.
Fatty acids tend to be unsaturated, complex carbohydrates and peptides have a low biological value.
Cholesterol is absent and fibers are significant.
These battered vegetables are not foods that lend themselves to all diets.
It is advisable to abolish its consumption in case of obesity and related metabolic diseases.
They contain gluten; therefore, they do not lend themselves to the diet against celiac disease.
They do not provide lactose, so they lend themselves to the nutrition of the intolerant.
They must be excluded from the vegan diet but are accepted by the vegetarian one.
The average portion is around 50-70 g (90-125 kcal).