Ingredients
- 2 Eggs, beaten
- 25 ml Milk
- 25 g Flour
- 1.5 ml Baking powder
- ¼ ml Salt
- 1 ½ g Sugar
- 75 g Eggplant
- 75 g Squash
- 10 g Asparagus
- 75 g Zucchini
- 75 g Carrots
Procedure
- Combine the eggs and milk.
- Mix together the flour, baking powder, salt, and sugar. Add to the milk and eggs and mix until smooth.
- Let the batter stand for several hours in the refrigerator.
- Blanched the vegetables into simmering water until half cooked. Let it cool.
- Stir the cooled, cooked vegetables into the batter.
- Using a measuring cup, scoop a portion of the mixture into deep fat at 350◦F (175◦C). Hold the measuring cup just above the hot fat when dropping. Fry until golden brown.
- Drain well and serve.