Verdure Fritte

Wash and dry all vegetables. Trim the ends of the Zucchini and Eggplant, then slice them into rounds or sticks approximately 0.5 cm thick. Core and deseed the Red bell pepper, then slice it into strips. Clean the Cremini mushrooms and slice them. Prepare the Artichoke hearts by removing the tough outer leaves, trimming the stem, scooping out the fuzzy choke, and then slicing them thinly.

In a large bowl, whisk together the "00" flour, the 5 grams of Fine sea salt (for batter), and the Extra-virgin olive oil. Gradually pour in the cold Sparkling water, whisking continuously until a smooth, lump-free batter is formed. The batter should be light and airy. Let the batter rest in the refrigerator for 15 minutes.

Heat the Arachide oil in a deep, heavy-bottomed pot or a deep fryer to 170-175°C (340-347°F). Use a kitchen thermometer to ensure accurate temperature.