Fried Vegetables in Wholemeal Batter

Method

1. In a bowl, mix 200 g of wholemeal flour with 3 g of dry yeast (or 10 g fresh yeast).
2. Gradually add 260 g of cold water while whisking until smooth and lump-free.
3. Let the batter rest at room temperature for 1 hour, covered with plastic wrap.
4. Heat sunflower or peanut oil to 180°C in a deep pan.
5. Dip fresh sage leaves, raw zucchini slices, blanched broccoli florets, and blanched carrot slices into the batter, then fry until golden brown. Drain on paper towels.
6. To use up leftover batter, add chopped fresh basil and mix well.
7. Drop spoonfuls of the basil batter into the hot oil and fry until golden and puffed. Drain and serve.