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Fritto Misto
Description:
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!
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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
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Prepare:
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).
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How To Serve:
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Click here for a printable version of the recipe.
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