Battered lovely veggies

Ann Storr
Adapted, barely, from Rachel Roddy, 'Five Quarters', p49.
The recipe says it takes a couple of hours; that is only to let the batter rest for an hour.
Print Recipe
Prep Time 1 hr 20 mins
Cook Time 20 mins
Total Time 1 hr 40 mins


  • lots of leftover green beans, mushroom, cauliflower, broccoli...
  • 100 grams plain/strong white flour
  • 50 grams wholemeal flour you can just use 150 grams plain flour; amazingly I didn't have any, and this was a lovely combo
  • 200 ml water
  • pinch salt
  • 2 egg whites
  • little piece of white bread
  • vegetable oil, for frying


  • 2 bowls
  • scales
  • measuring jug
  • electric whisk, or balloon whisk and strong arms
  • metal spoon for folding egg whites into batter
  • deep saucepan
  • funnel and sieve, and jar for storing deep frying oil for another time


About and hour and a half before you want to eat

  • Make the batter by beating the flour, olive oil, pinch of salt and water into a thick cream. Use the electric whisk or your strong arms. Allow to rest in the fridge for at least an hour.

When you're ready to cook (and eat)

  • With a clean bowl and whisk, beat the egg whites into soft peaks. Fold the egg whites through the batter.
  • Pour enough oil into your pan so that you've got about 3-4cm deep. Turn the heat on and after a couple of minutes add the little piece of bread. Once it fizzles and pops, the heat is correct.
  • Dip each green bean in the batter so that it gets a lovely thick coating. Don't fry more than about 7 or 8 at a time.
  • Be like Rachel - hand out little fritte, blowing on them, dipping in a little salt and enjoying a cold beer or prosecco at the same time.

The oil

  • When the oil is cool, get your funnel, jar and little sieve. Place the funnel carefully on the jar and the sieve over (to catch little pieces of batter). Carefully pour the oil into the jar. Label the jar with how many times you have used the oil - after 4 uses it's too heavy in oxygen, will taste stale and saturate more quickly.