Pastella

Method

1. In a bowl, combine 5 g dry yeast, 130 g type 0 flour, 100 g cold water, and a pinch of salt (use less salt if frying salty fish like baccalà).
2. Mix until the batter is thick and wraps around your finger without slipping off.
3. Cover the bowl with plastic wrap and let it rest at room temperature for about 30 minutes.
4. Then refrigerate for at least 2-3 hours.
5. Before using, take the batter out of the fridge and let it sit for about 15 minutes.
6. Dip your chosen ingredient (e.g., sage leaves, baccalà, vegetables) into the batter and fry in oil at 170°C for 2-3 minutes until golden and crispy.
7. Drain, season with salt if needed, and serve immediately.