In the province of Malaga, one of the dishes that I ask the most to accompany the skewers of sardines, clams a la marinera or the classic fried anchovies is what is known there as summer fry, the chiringuito garnish with which you will enjoy vegetables as if they were little fish fried.
Although it has the name of summer frying, we find this garnish throughout the year, especially in Torre del Mar and Torrox, where it is more typical. In the months of the summer period is when this frying is richer since its main ingredients are onion, zucchini, aubergine and pepper, products from the summer garden.
In addition, depending on which chiringuito you ask for it, you will find it with some shrimp camouflaged among the vegetables, or with other vegetables such as wild asparagus, carrot sticks and other similar ingredients. The important thing, a very light batter and a clean frying at a very high temperature so that everything is crunchy.
We cut all the ingredients into easy-to-eat portions. The onion into rings that we later cut into half moons, the red and green peppers into strips, the aubergine and zucchini into sticks and the asparagus we cut in half.
We flour each ingredient and shake it in a colander to remove the excess flour and fry it in abundant extra virgin olive oil so that it is just right. As each ingredient has a different cooking point, we make them one by one, then draining on absorbent paper.
If we want, we also add some lightly floured prawns and we also pass them through the pan until they change color and show their beautiful orange tone.
At your service, we mix all the ingredients so that one does not stand out over the other and we take to the table, decorating if we want with a lemon wedge as in other fish frying recipes. It is important to eat this dish quickly so that it maintains its crunchiness.
With what to accompany the summer frying
To accompany our summer fry I recommend that you follow the tradition of the chiringuitos in the Axarquía of Malaga and prepare some good fried anchovies, some cuttlefish or squid or even a homemade version of sardines roasted in the microwave.
Directly to the Palate | Dogfish in adobo or bienmesabe, recipe from Cádiz
Directly to the Palate | How to make a perfect vegetable grill