French batter for fried bread, eggplant and chillies

French batter for fried bread, eggplant and chillies

Ingredients:
1 1/4 cups (150 grams) plain white flour
1 tablespoon olive oil
2 eggs separated
2/3 cup (150 ml) milk
Salt to taste
For the vegetables:
You can also use with this batter zucchini and zuchini flowers.

Preparation:
Sift the flour into a mixing bowl. Whisk in the salt, milk and oil, then the egg yolks, whisking until the batter is smooth and homogenous.
Cover and let rest for 2 hours.
Beat the egg whites to stiff peaks and fold into the batter.
Dip in the vegetables, then drop into the hot oil a few at a time. Fry for 1 to 2 minutes or until golden brown.