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Vegetable Fritto Misto in Sauvignon Blanc batter


  • To make the batter whisk the wine with the water and baking powder in a large bowl.
  • Then add up to 2 cups flour, little by little, continually whisking to reach the right consistency (when your finger is lightly coated) and adding 1 tspn salt when ready.
  • Heat oil in a deep fryer (or large heavy-bottomed pot or wok) to 180°C.
  • Then dip the vegies in the batter and fry in 2-3 batches. Drain well on kitchen paper towels.
  • Toss with a little salt and serve as a starter/snack or an accompaniment.


  • 1 cup Sauvignon Blanc
  • 1¼ cups cold water
  • 1 tspn baking powder
  • 2 cups self-raising flour
  • sea salt
  • vegetable oil for frying
  • a combination of prepared vegies, eg. baby carrots, asparagus, capsicum, zucchini flowers, Japanese eggplant

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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