Fritto Misto


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!


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

How to Serve:

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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