Mixed Vegetable Fritters

I hardly ever cook deep-fried food but that's not because I don't like it. I'm just reluctant to use too much oil, scared of the hot temperatures and fires and everything. But seeing a recipe for fresh vegetable fritters in an otherwise healthy cookbook must have inspired me, and it's true that if you get the oil temperature hot enough the fritters don't absorb lots of oil. I cooked these in my wok and drained them on what I guess is a draining attachment and they were light and crisp and a great treat.

Ingredients

Selection of seasonal vegetables. (The cookbook also proposes another recipe, herb fritters, using parsley, basil, mint and sage instead of veggies, so feel free to try that too alongside veggies or on their own with a class of something cool as an apero).

The recipe uses 1 fennel bulb, 2 fresh artichokes, 2 small courgettes, a handful of cauliflower florets, as well as 

12 large pitted green olives and 

115g / 4 oz drained fresh mozzarella, cut into 2.5cm / 1 in dice. 

(I had no artichokes or mozzarella this time but did have eggplant so used that as well as the other veggies).

Olive oil (or if not, canola oil) for frying

salt, to taste

Lemon wedges or a sauce of your choice (homemade aioli could be a nice treat) 

Leafy herbs to garnish (optional)

Beer Batter

2 eggs, separated

2 Tbsp olive oil

175ml / 6 fl oz beer

115 g / 4 oz flour

Salt and freshly ground black pepper, to taste

Method

First, start batter preparation: Beat egg yolks, then slowly add the oil, beer, and flour. Season with salt and pepper to taste. Cover and set aside for one hour (I only set aside for a short time and it still worked fine. I had used quite a yeasty Belgian beer, not sure if that helped). Right before using, whisk egg whites and fold into batter.

While batter (minus eggwhite) is resting, prepare veggies:

Cut fennel into thin wedges. Cut artichokes into 8 wedges. Cut courgettes in half crosswise then lengthwise again into quarters.

Lightly cook separately in salted boiling water (or steam in rice cooker like I did) the fennel, artichokes, and cauliflower. Cook until just al dente. Drain well on clean dish towels. - Eggplants, which I used also, absorb a lot of water and frying is best when ingredients are drier.

Pour the oil into a large frying pan or wok to a depth of at least 1cm ½ inch (or fill pan ⅓ full if you have enough oil - afterwards the cooled oil can be filtered and stored in a jar for reusing later for more deep frying adventures). Heat oil until hot but not smoking.

Meanwhile, dip a few of the veggies, mozzarella cubes and olives into the batter, letting the excess drain off. Transfer to the hot oil and fry until golden brown on all sides (turn with long handled tongs or use a strainer). Remove fritters with a slotted spoon or strainer, letting the excess oil drain back into the pan. Transfer to paper towel to drain. I kept mine warm as I continued cooking by placing them on a paper towel lined tray in the oven. I was a bit shocked how much oil was absorbed by paper towels even after initial draining! Just as well deep-fried food is just a 'sometimes' treat for me.

Continue frying the fritters in batches, transferring to paper towels to drain.

Arrange fritters on a clean plate and garnish with lemon wedges and, if desired, fresh leafy herbs.