Mixed fried seafood and vegetables in champagne batter with saffron mayo.
Ingredients
Scale
Measurement units
- 1 ½ lb mixed seafood (calamari, scallops, soft-shell crab)
- 12 whole zucchini flowers
- 4 whole baby artichokes, quartered
- 1 cup flour
- ½ cup rice flour
- 1 cup cold Champagne
- 1 whole egg white
- 4 cup oil
- ½ cup lemon aioli
Ingredients
Scale
Measurement units
- 1 ½ lb mixed seafood (calamari, scallops, soft-shell crab)
- 12 whole zucchini flowers
- 4 whole baby artichokes, quartered
- 1 cup flour
- ½ cup rice flour
- 1 cup cold Champagne
- 1 whole egg white
- 4 cup oil
- ½ cup lemon aioli
Instructions
Make the Champagne batter
Whisk 1 cup flour with 1/2 cup rice flour, 1/2 tsp salt. Gradually whisk in 1.5 cups cold Champagne until thin batter forms.
Ingredients
- flour (½ cup)
- rice flour (½ cup)
- champagne (1 cup)
- egg whites (2 large)
Whip egg white
Beat 1 egg white to stiff peaks. Gently fold into batter.
Ingredients
- mixed seafood (1 ½ lb)
- zucchini flowers (8 whole)
- baby artichokes (4 whole)
Prep the items
Pat dry assorted vegetables (zucchini, artichokes, sage leaves) and seafood (shrimp, calamari). Season lightly.
Ingredients
- frying oil (4 cups)
Fry until golden
Heat oil to 375F. Dip items in batter, fry until golden and crispy, 2-3 minutes. Drain on rack.
Salt and serve
Season with flaky salt. Serve with lemon aioli and lemon wedges.
Ingredients
- saffron aioli (½ cup)
Before you cook
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