Battered vegetables with chilli sauce

Battered vegetables with chilli sauce
200 g broccoli
250 g cauliflower
250 g small carrots
200 g courgettes
Iodised salt
100 g wheat flour
1 egg
Freshly ground pepper
125 ml beer
Clean and wash the broccoli and cauliflower and separate into florets. Then peel and wash the carrots and halve lengthways. Clean and wash the courgettes and cut into slanted slices. Blanch the prepared vegetables in salt water for approx. 3 minutes and drain well. Stir the flour, egg, salt, pepper and beer to form a smooth batter. Coat the vegetables in the batter and fry successively for approx. 4 minutes in fat at a temperature of 170 °C until crisp. Drain on kitchen paper. Serve with chilli sauce.