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Fritto_Misto

Fritto Misto Vedure

© Chef Laura Bonicelli
"The vegetables are light and delicious. Frequently, we skip the aioli; the vegetables are flavorful and yummy on their own."
5 from 2 votes

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, MM-Blue, Sides, Starters
Cuisine Italian
Servings 6
Calories 280 kcal

Equipment

  • fryer

Ingredients
  

  • =====Aioli=====
  • 1/2 cup homemade mayo
  • 1/2 cup sour cream
  • 1 lemon -- zested and juiced
  • 1 tablespooon extra-virgin olive oil
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped parsley
  • 1 clove garlic -- finely minced
  • 1/4 teaspoon driied mustard
  • Kosher salt and freshly ground black pepper -- to taste
  • =====
  • 12 cups extra-virgin olive oil or canola oil -- enough to fill your fryer
  • =====Vegetables=====
  • 1 cup sugar snaps
  • 1 cup green beans -- stemmed
  • 8 green onions -- roots and dark green parts removed
  • 1/2 head cauliflower flowerets
  • 1 zucchini -- cut into 1/4-inch rounds
  • 1 yellow squash -- cut into 1/4-inch rounds
  • 2 bell peppers -- seeded cored and cut into strips
  • 3 lemons -- very thinly sliced
  • 1 1/2 cups cornstarch
  • =====
  • fleur de sel

Instructions
 

  • Make the aioli: combine all of the ingredients in a bowl and set aside or chill before serving.
  • Prepare your vegetables as directed in the ingredient list.
  • Heat the oven to 250∫F.
  • In a deep fryer, heat 12 cups canola oil (or the amount required by your fryer) to 375∫F. Using a strainer over a shallow plate or pie plate, sprinkle cornstarch over the vegetables in batches. Toss to coat. Remove to a baking sheet, shaking off excess cornstarch. Keep each type of vegetable separate from the others; you will be frying and presenting them separately on a platter.
  • Drop the vegetables in batches into the hot oil and cook until brown and crispy (1 to 3 minutes). Remove to a baking sheet lined with paper towels. Place the baking sheet in the oven to keep the vegetables hot while you finish frying the rest.
  • Arrange on a platter, keeping each type of vegetable separate. Sprinkle with salt and serve with aioli.

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Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 280kcalCarbohydrates: 49gProtein: 5gFat: 9gSaturated Fat: 3gCholesterol: 13mgSodium: 181mgPotassium: 704mgFiber: 6gSugar: 8gVitamin A: 2075IUVitamin C: 144mgCalcium: 90mgIron: 2mg
Keyword cornstarch, fried, vegetables
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