This moreish snack uses whatever is available in the kitchen garden. Use fresh, in-season vegetables.

INGREDIENTS

Neutral oil, such as grapeseed, for deep-frying
70g plain flour
2 egg yolks
20-30 vegetable pieces; cut hard vegetables into thin slices
Lemon, cut into wedges to serve

METHOD

STEP 1
Heat a couple of inches of oil in a deep saucepan or deep-fryer. Drop in a pinch of flour; when it sizzles, it’s ready.

STEP 2
Whisk flour and egg yolks with 230ml ice-cold water.

STEP 3
Dip each vegetable piece in flour, then in the batter and immediately into the hot oil. Cook for no longer than 2 minutes.

STEP 4
Sprinkle with Anglesey sea salt, and serve with lemon wedges.