Last weekend we bought a Very Large Aubergine of a beautiful violet shade and were moved by it to make some frittelle.
We sliced it up with some yellow pepper and some baby courgettes and also the carefully washed flowers of the courgettes, a lovely cheery orange colour. How, then to render this healthy base material into something fully heart-attack inducing?
We made a light beer based batter (egg, flour, salt, beer) and dipped the veg into it and deep-fried them. And ate them with a light squeeze of lemon and lots of very cold beer. Happy days. Menabrea, incidentally, is very nice for a cheap italian lager.
I think I need to work on my food photography. I'm a bit hungover and tired today after spending all day in the sunshine drinking a revolting amount of lager at the AFC Wimbledon v FC United of Manchester friendly yesterday (2-0) with many lovely people from 40% and OTF (yes all my friends are off t'interweb, what's you're point?) and I could just eat a plate of battered veg. I somehow managed to spend a silly amount of cash as well. *feels delicate* So yeah, I'm back in the UK for a bit, got house stuff to sort out so it's all ready for my new tenants (who are actually my old tenants) to move into.