Cooking Index - Cooking Recipes & IdeasVegetable Fritto Misto (Di Verdura) Recipe - Cooking Index

Vegetable Fritto Misto (Di Verdura)

Type: Vegetables
Courses: Side dish, Starters and appetizers
Serves: 4 people

Recipe Ingredients

6 cups 1422mlOlive oil - for frying
1/2 cup 31g / 1.1ozUnbleached flour
1/2 cup 31g / 1.1ozSuperfine semolina flour
2 teaspoons 10mlBaking powder
1 teaspoon 5mlSalt
1 cup 237mlCold water
3 tablespoons 45mlVirgin olive oil
1/2 lb 227g / 8ozCauliflower in florets - sliced 1/8" thick
1/2 lb 227g / 8ozBroccoli in florets - sliced 1/8" thick
6 lbs 2724g / 96ozCrimini mushrooms - halved (medium)
1 lb 454g / 16ozZucchini - cut 1/4" thick round (medium)
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 300 degrees. 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 370 degrees 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.

This recipe yields 4 servings.

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

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