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1
In a bowl mix the flour, cornstarch and salt with a whisk.
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2
Make a well in the middle and add the egg yolk and 1/2 cup of beer and mix in slowly, working your way until it starts forming a paste. Add 1/2 cup carbonated water stirring well to avoid lumps of flour. Add more beer and carbonated water to obtain a runny batter. Cover and put in the fridge for 2 hours before using it.
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3
Clean your vegetables and cut them up in pieces no more then 2 bites in size and keep refrigerated until ready to use.
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4
Put canola oil in a frying pan with the fresh rosemary to perfume your oil, over medium heat. When sizzling hot, drop the pieces of vegetables (one at a time) in the batter and put in hot oil. Allow to fry on one side - DO NOT TURN IT BEFORE IT IS COOKED. Turn it and fry the other side.When the 2nd side is golden remove vegetables with a slotted spoon and put on kitchen paper to absorb excess oil. If vegetables are round or long like runner beans avoid touching them, let the heat roll them around.
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5
Finish frying the Fritto, and serve immediately with a wedge of lemon.
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6
Note: this batter works very well with shellfish and small fish.
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7
Keep removing the batter that falls in the oil to prevent overburnt batter that impairs an acid taste to the oil.
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8
Examples of vegetables that are great for fryingwith batter: root vegetables, zucchini, zucchini flowers, eggplant, brocolli fleurets, runner beans, parsley and sage.
