Ingredients for 8 people:1 aubergine1 red bell pepper2 zucchini2 carrots2 onions20 zucchini blossoms700 g rice flour700 ml approx. sparkling water1 bottle Extra Virgin Olive Oil (750 ml) 2 tbsp Balsamico Rosé
Wash, pat dry and clean the vegetables (remove the pistils from the zucchini blossoms and leave them whole, eliminate the white membranes and seeds from the pepper). Cut the onions into thin rings and the other vegetables into sticks. Put the rice flour into a bowl with two pinches of salt, gradually pour in the sparkling water and stir with a whisk until you have a smooth, runny batter. Heat the oil in a heavy-bottomed pan. Dip the vegetables – a few pieces at a time – in the batter and then plunge them into the oil. Turn them so that they become golden brown all over, then drain them and lay them on kitchen paper. Continue until you have used all the vegetables. Before serving, sprinkle them with salt and drizzle with Balsamico Rosé.