Fritto Misto Of Ligurian Vegetables

Recipe Ingredients

2		Extra-virgin olive oil
1		Egg
1 cup	62g / 2.2oz	Flour
1 cup	237ml	Water
2 tablespoons	30ml	Extra-virgin olive oil
2		Garlic cloves - sliced paper thin
1/4 cup	36g / 1.3oz	Raw cauliflower in 1/4" slices
1/4 cup	59ml	Raw zucchini in 1/4" slices
1/4 cup	49g / 1.7oz	Raw Japanese eggplant in 1/4" slices
1/4 cup	59ml	Raw fennel in 1/4" slices
6		Zucchini flowers
1		Portobello mushroom - cut 1/4" slices
2		Lemons - in wedges
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil to 375 degrees.

In a mixing bowl, mix together egg, flour, water, oil and garlic and whisk until smooth.

For one portion, dip one piece of each vegetable into batter and drop into hot oil. Cook until dark golden-brown and remove with strainer to paper towels and drain. Serve hot with lemon wedges and salt and pepper.

This recipe yields 6 servings as antipasto.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A07) - from the TV FOOD NETWORK

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