Peixinho-da-horta empanado e frito em 20 minutos | Edu Guedes | The Chef

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often more affordable for frying.

Introduce the peixinho-da-horta, explaining it's not a fish but a vegetable.

Mention that the recipe is simple and delicious, and can be used for other vegetables as well.

In a bowl, mix 1.5 cups of sparkling water with 1 cup of flour and 1 cup of cornstarch.

Add a pinch of salt to the mixture.

Add coloral to the batter to enhance the color, adjusting to desired hue.

Test the batter's consistency by dropping some into the oil to check if it rises quickly.

Prepare the peixinho-da-horta by drying it off to prevent splattering when frying.

Dip the peixinho-da-horta into the batter, ensuring it's coated on both sides.

Fry the coated peixinho-da-horta in hot oil until golden brown and crispy, ensuring it doesn't overcrowd the pan.

Prepare a dipping sauce by mixing 1/2 cup of olive oil with 1/2 cup of vinegar, adding calabrian pepper, diced red onion, and parsley to taste.

Serve the fried peixinho-da-horta with the dipping sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens