I fully intend to keep trying this because I find it wonderfully appealing as an idea—vegetables lightly bound and served with dipping sauce. I mean, I can easily see making something like this all summer as vegetables ripen in the garden. Quick, easy, good.
Well, we have some refining to do before it achieves “good”. But it’s close. I’m going to lighten the batter. Maybe add a bit of leavening. Shoot, maybe add an egg.
But I’ll be keeping the basic structure of simple, fresh, and quick.