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These delicious little treats can also be served simply with a wedge of lemon.
For the batter :
Mix together the corn flour and the plain flour in a large bowl.
Whisk in the sparkling water. Do not season as it makes the batter less crisp.
Whisk eggwhites, slowly at first, until soft peaks are formed.
Mix a third of the egg whites into the batter.
Gently fold in the second third of the whites and, when that is incorporated, fold in the final third.
For the dipping sauce:
Combine all the ingredients in a food processer.
For the fritto misto :
At Petersham we have a small deep fryer that we use for all sorts of little things. If you have one, you can use whatever type of oil you prefer, it just has to be scrupulously clean.
I like corn oil as its taste is invisible and it gives a good, golden colour to batters.
If you don't have a deep fat fryer, simply bring about 2 inches of oil up to 160˚C/325F which is just below a boil.
Leaving the stalks on the herbs, wash and pat them dry.
Once the oil is heated, lightly dredge the sprigs of herb through the batter and pat off the excess batter on the side of the bowl.
Carefully drop into the hot oil and cook until the batter just begins to turn a lovely light golden brown. It will take no more than a minute.
Remove with a slotted spoon.
Allow the herbs to drain well on paper towels.
Season them liberally with sea-salt and serve immediately with sauce.
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