This slightly spicy dish is a fresh take on classic fried calamari and will definitely warm-up a cold winter night. This recipe for homemade batter is very light and delicate, and really simple to do. Perfect as a starter for four or main course for two, it works really well with a bottle of Vermentino.
2 x Portobello mushrooms
6 x zucchini with flowers attached
3 x artichokes
2 cleaned squid cut into rings
4 large prawns split in half with shell attached
4 tbls olive oil
250 ml warm water
1 egg white
2 litres sunflower oil
One chopped chilli
2 sprigs of fresh mint
a lemon wedge
Mix flour and oil in a bowl together with warm water until smooth consistency like unwhipped double cream.
Whisk egg whites to soft peaks then carefully fold into batter, dip fry each vegetable and squid and prawns into batter then deep fry into sunflower oil until crisp and light brown in colour.
Finish with fresh chopped chilli chopped mint and a wedge of lemon.