Pastella per friggere (Ba
tter for frying)
This is a simple tempura-like batter and wonderful for dipping zucchini flowers, sage leaves, acacia flowers, cauliflower, mushrooms, even shrimp and seafoods.
You don't measure the ingredients as you make however much you think you will need.
white wine (or beer for seafood is nice)
oil for frying
Put enough flour in a bowl to make the appropriate amount of batter for what you intend to fry.
Add salt, one teaspoon for 2 cups of flour, and with a whisk begin adding the wine slowly, whisking and pouring simultaneously and constantly, until the mixture is the consistency of a thin pancake batter. Allow to sit for a few minutes before using, whisk again and dip each piece in the batter before frying in hot oil. We like to use peanut oil and sunflower oil.