Fritto Misto di Verdure

Wash and prepare the vegetables. Trim the Zucchini and Eggplant, then slice them into 0.5 cm thick rounds or half-moons. Core and deseed the Red Bell Pepper, then cut it into strips. Peel the Carrots and slice them diagonally into thin ovals. Clean the Artichoke Hearts, removing tough outer leaves and choke, then quarter them.

In a large bowl, whisk together the 00 flour and 2 grams of Fine Sea Salt. Gradually add the chilled Sparkling Water, whisking constantly until a smooth, lump-free batter is formed. The batter should be light and slightly runny.

Heat the Extra-virgin olive oil in a deep, heavy-bottomed pot or a large frying pan over medium-high heat until it reaches approximately 170-175°C (340-350°F).