Batter

Method

1. Sift the flour into a bowl.
2. Add the dry yeast: 12 g per 1 kg of flour.
3. Add 1 liter of water.
4. Mix with a whisk until the batter thickens.
5. Add salt: two teaspoons.
6. Add one egg for extra color.
7. Cover with plastic wrap, make small holes, and let rest for 30 minutes at room temperature, then 12 hours in the refrigerator.
8. The next day, pass vegetables (e.g., Romanesco broccoli) through the batter.
9. Fry in sunflower oil at 170°C for about 4 minutes. Sprinkle with salt and serve.