Fried Veggies with Chickpeas Batter and Ancient Modenese Sauce

Servings: 4
  1. Prepare the batter to fry the veggies, combining the two flours with water.
    Stir to obtain a smooth and not too thick batter. Add a tablespoon extra virgin olive oil and a pinch of salt and let it sit.
  2. Prepare the sauce. Peel the carrots, the beets and the onions and thinly chop them. In a pan, boil the vinegar and salt, then pour the carrots in and boil them for 5 minutes; then add the beets and boil for 5 more minutes, in the end add the onions and boil for 10 more minutes. Drain all of the vegetables. With an immersion blender, mix them adding the oil and let them cool down.
  3. Clean the veggies and slice them. Heat the sunflower seed oil, then pour the veggies in the patter, draining the excess. Fry them and, once done, remove the excess oil with some kitchen paper.
    Serve them hot, with a pinch of salt on top and the sauce as dip.