Time: 30 minuti
Difficulty: media

Ingredients for 4 people:
2 courgettes
1 small aubergine
1 carrot
1 White onion from Margherita di Savoia PGI
500 g of flour gluten-free rice
8 sage leaves
frying oil
salt up

Procedure

Spread the courgettes, wash them, then using a knife, cut the part of the peel into 4 slices and cut into thin strips;  place them in a colander and let them rest (use the pulp for another recipe).

Tick the eggplant, wash it and slice it to 4 mm thick discs;  then cut them into 3 mm wide sticks and add them to the courgettes in the colander.

point the carrot, wash it, peel it and cut it into 2 mm thick strips;  add them to the other vegetables in the colander.  Peel the onion, cut it into rings and add them to the colander;  then wet all the vegetables with running water, drain for a few moments and place them in a pan sprinkled with gluten-free rice flour.

Press well so that the flour adheres and turn the vegetables to flour homogeneously ;  place them again in the colander, shaking them so as to remove the excess flour, then wet them slightly with water and return them to the flour.  Panarle so again, turning them several times in the pan sprinkled with flour, then lightly shake them and place them in a second pan;  to rest.

Prepare a batter with 100 g of gluten-free rice flour and 80 g of water, and mix well with a hand whisk, without leaving lumps.

Heat plenty of oil in a pan and when it has reached 180 ° C (check the temperature with a probe), fry the vegetables well shaken by the flour, turning them when they are crisp.  Drain them with a skimmer on absorbent kitchen paper and continue in this way until the vegetables are finished.  Finally, pass the sage leaves in the batter, washed and dried, and fry them, completing the mixed fry.  Season with a pinch of salt and serve immediately.

Chef's advice:
To fry fish and vegetables without gluten it is advisable to use gluten-free flours, such as corn or rice: the breading will be dry and tight.