Vegetable Fritto Misto (Di Verdura)

Recipe Ingredients

6 cups	1422ml	Olive oil - for frying
1/2 cup	31g / 1.1oz	Unbleached flour
1/2 cup	31g / 1.1oz	Superfine semolina flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Salt
1 cup	237ml	Cold water
3 tablespoons	45ml	Virgin olive oil
1/2 lb	227g / 8oz	Cauliflower in florets - sliced 1/8" thick
1/2 lb	227g / 8oz	Broccoli in florets - sliced 1/8" thick
6 lbs	2724g / 96oz	Crimini mushrooms - halved (medium)
1 lb	454g / 16oz	Zucchini - cut 1/4" thick (medium) round
6		Baby artichokes - stems on
2		Lemons - cut 1/8" thick round
12		Zucchini flowers
		Kosher salt - for sprinkling
2		Lemons - cut into wedges

Recipe Instructions

Preheat oven to 300F.

Place a large platter covered with a towel in oven. Trim the artichokes of tough outer leaves, peel the stems and cut into quarters. Soak chokes in cool acidulated water.

Heat oil to 370F in a 6-inch tall frying pan with basket. Make batter by stirring together flour, semolina, baking powder and salt.

Slowly add cold water, stirring until smooth batter is formed. Add oil and stir through.

To cook, dip vegetables in order of ingredients in as little batter as possible and fry until each is golden-brown and crisp. Drain after frying on paper towels. When drained, arrange on platter. Move quickly -- each vegetable should take 3 to 4 minutes at most. When finished with zucchini blossoms, sprinkle whole platter with kosher salt and serve immediately with lemon wedges.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5701)

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