Clean the cauliflower and broccoli, cut into florets and wash. Quarter the peppers, clean, wash and cut into strips. Wash and clean the zucchini and cut them into sticks
Mix 300 g flour, salt and baking powder. Add mineral water and mix to a smooth dough. Peel onion and garlic and dice finely. Heat the oil in a pot and sauté the onion and garlic until transparent. Add the tomatoes and simmer for about 15 minutes. Season to taste with salt, pepper and herbs
Heat frying oil. Turn the vegetables in the remaining flour, tap them off, dip them into the batter, drain them and deep-fry them in small quantities for approx. 3 minutes until golden brown. Drain on kitchen paper. Arrange in bowls and serve with the tomato sauce