Deep-Fried Vegetables with Garlic & Anchovy Dip

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

A selection of brightly coloured vegetables coated in the lightest of batters and fried briefly at a high temperature combines perfectly with a robustly flavoured garlic-and-anchovy sauce to produce an original first course that offers a satisfying range of tastes and textures.

The key to success is to fry as many different vegetables as you can find in lots of clean sunflower oil at 190°C/375°F. Take care not to overcrowd the pan, or the temperature will drop too low and the batter