Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Fritto Misto

Fritto misto is an Italian favorite, made by coating vegetable pieces in a light batter and frying them quickly for a light, crunchy snack with a light aioli for dipping. Delightful!

Ingredients: Print Ingredients

• 1/2 cup white flour
• 1/2 cup cornstarch
• 1/2 cup fine grain semolina
• Sea salt
• Freshly ground black pepper
• 2 eggs
• Artichoke hearts
• Zucchini, cut into thin spears
• Maui (sweet) onions, cut into thick rings
• Whole sweet green peas
• Fennel, chopped into rounds
• Green beans, ends snapped off
• Olives, pitted and soaked in water to remove excess salt
• Olive oil for frying
• Lemon wedges
• 1 bunch tarragon, coarsely chopped


Heat the oil in a deep, heavy pan over high heat until it just reaches the smoking point, about 350 degrees.

Mix together the flour, cornstarch and semolina. Season with salt and pepper. In a separate bowl, beat the eggs together and dip the vegetables into the eggs; then dredge them lightly in the flour mixture, a few pieces at a time. Tap to remove excess. Working in small batches, place pieces in fry basket and plunge into hot oil for 2 to 3 minutes, or until golden brown and crispy. Remove and drain on paper towels.

Arrange on a serving plate. Sprinkle with tarragon. Serve with lemon wedges or lemon aioli (see the web site for recipe).

How To Serve:

Click here for a printable version of the recipe.

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