1 hour and 20 minutes

pastry flour, 1,5 cups
eggs, 2
d’Alcamo white wine, 0,5 cup
broccoli, 3,5 oz
zucchini, 1
eggplant, 1
pepper, 1
basil, 10 leaves
salt, to taste
pepper, to taste


In a bowl mix flour, egg yolks, wine and a pinch of salt and the works with a whisk until you have a smooth paste. Let stand for 20 min and add the egg whites beaten until stiff.
Wash the broccoli tops and cook in boiling salted water for 4-5 minutes, pass them quickly under cold water, dry and keep them aside. Clean them remaining vegetables and cut into strips or slices.
Dip the vegetables and the basil leaves, a few at a time, into the batter, helping with a fork and put in the fryer at 170 C° until they are golden. Dry on kitchen paper towels to remove excess oil, sprinkle with salt and pepper and serve hot.

Thanks to Cooking Elena.