Fried vegetables 'al cartoccio'

In Italy you can't call it an holy day without the typical 'al cartoccio' fried food, vegetables, zucchini flowers stuffed with mozzarella and anchovies. ascolane olive, fish and all that delicacies that can be prepared mainly with meat or fish. Fried food, 'frittura' in Italian, can be delicious also if prepared with battered vegetables of the Italian cuisine with some incursion in the Indian tradition. 

Broccoli

Cauliflower

Apple

Artichokes
Mushrooms
Peas

Potatoes
Curry

Wheat
Water
Oil for frying

Salt

Cinnamon

Caraway seeds or fresh coriander
Egg

Extra virgin PDO oil
Breadcrumbs (pangrattato)

Boil or steam cook broccoli and potatoes, cook the peas, accurately clean the artichokes and finely slice, peel and chop the apple. Prepare three types of batter: one with the egg to batter the arthichokes before rolling them in the wheat and fry in hot oil, one with tepid water dense for the broccoli and the samosa, another less dense for the apple. Batter the broccoli and deepfry in abundant hot oil, chop the potatoes in cubes, mix to the peas, season with curry, extra virgin PDO oil, caraway seeds or leaves of fresh coriander, batter in the egge and then in the dense batter, deepfry. For the apple, when ready sprinkle with cinnamon powder. Slice in triangles the field mushrooms, batter in the egg, roll in the breadcrumbs and deepfry. Serve in the tpical 'cartoccio' foil or garnish with thyme flowers and honey.

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