Serves: 4 • Prep: 20 minutes • Cooking: 5 minutes • Difficulty: easy
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Ingredients
- Red onion: 1
- Spring onions: 4
- Zucchini flowers: 4
- Eggplant: ¼
- Zucchini: ½
- Red pepper: ½
- Yellow pepper: ½
Batter:
- Flour: 150 g
- Cornstarch: 8 g
- Baking powder: 10 g
- Olive oil: 25 g
- Sparkling water: 180g
- Moutarde au miel Pommery® : 25 g
- Salt
Separately, for dipping the vegetables:
- Moutarde au miel Pommery®: 50g
Method: Vegetable Fritters with Honey Mustard
Batter:
- Put all the dry ingredients in a mixing bowl, then pour in all the liquid ingredients.
- Wash the vegetables.
- Peel the onions, then cut them into rings, in slices 3mm thick.
- Cut the other vegetables into various shapes.
- Dip each vegetable in the batter, remove the excess batter, and pre-fry until golden in oil at 180°C.
- Once all the vegetables are pre-fried, plunge them all into the oil at 180°C to make them nice and crispy.
- Drain on paper towel, sprinkle with a little salt. Arrange harmoniously in a wide serving dish.
- Dip generously into the honey mustard.
