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Fried Vegetables Recipe

Fried Vegetables Recipe

Fried Vegetables Recipe

(fritto di verdure)

Preparation time : 30 minutes + 5 minutes cooking time

Ingredients for 4 servings

  • zucchini 51/3 oz (150 g) about 1 medium
  • bell peppers 51/3 oz (150 g) about 2 small
  • eggplant 51/3 oz (150 g) about 1 small
  • red onions, preferably Tropea 51/3 oz (150 g) about 2 small
  • squash blossoms 13/4 oz (50 g)
  • milk 3/4 cup + 2 tbsp (200 ml)
  • flour 12/3 cups (200 g)
  • extra-virgin olive oil to taste
  • salt to taste

Method :

  1. Clean and peel the vegetables and cut all except the squash blossoms into thin strips. Heat an inch of oil, or a little more, in a large pot over medium heat until shimmering.
  2. Dip all the vegetables and the whole squash blossoms in the milk. Dredge them in the flour, shake off the excess and fry them in the oil.
  3. When they’ve turned golden brown, remove them with a perforated spoon and place them on paper towels to dry.
  4. Sprinkle them with salt and serve very hot.

Vegetable gardens

Perhaps the most prominent feature of Mediterranean cuisine, particularly Italian cuisine, is the omnipresence of vegetables. Whether they’re wild herbs, roots or garden vegetables, the importance of this component is irrefutable. This characteristic was noted by Giacomo Castelvetro, an intellectual and a man of letters who fled to England after being accused of heresy during the Counter-Reformation. Far from his homeland, he missed the use of vegetables and salads in everyday cooking and pondered the reasons why Italians used those items so much. According to Castelvetro, the first reason has to do with the economic nature and production of Italian terrain, which wasn’t made for largescale breeding. The second reason has to do with climate – the heat and sun of the Italian peninsula aren’t conducive to consuming large quantities of meat. These objective geomorphological, economic and structural factors influenced individual and collective Difficulty tastes, which became subjective, symbolic and cultural over time.