Fritto Misto Vedure
Italian

Fritto Misto Vedure

"The vegetables are light and delicious. Frequently, we skip the aioli; the vegetables are flavorful and yummy on their own."

By Chef Laura Bonicelli

cornstarchfriedvegetables

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Servings

6 servings

Ingredients

  • =====Aioli=====
  • 1/2 cuphomemade mayo
  • 1/2 cupsour cream
  • 1 lemon -- zested and juiced
  • 1 tablespooon extra-virgin olive oil
  • 1 tablespoonfinely chopped chives
  • 1 tablespoonfinely chopped parsley
  • 1 clovegarlic -- finely minced
  • 1/4 teaspoondriied mustard
  • Kosher salt and freshly ground black pepper -- to taste
  • =====
  • 12 cupsextra-virgin olive oil or canola oil -- enough to fill your fryer
  • =====Vegetables=====
  • 1 cupsugar snaps
  • 1 cupgreen beans -- stemmed
  • 8 green onions -- roots and dark green parts removed
  • 1/2 headcauliflower 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 cupscornstarch
  • =====
  • fleur de sel

Nutrition Facts

Per Serving (serves 6 servings)

Calories280
Total Fat9g
Cholesterol13mg
Sodium181mg
Total Carbohydrates49g
Dietary Fiber6g
Sugars8g
Protein5g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Make the aioli: combine all of the ingredients in a bowl and set aside or chill before serving.

  2. 2

    Prepare your vegetables as directed in the ingredient list.

  3. 3

    Heat the oven to 250∫F.

  4. 4

    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.

  5. 5

    Drop the vegetables in batches into the hot oil and cook until brown and crispy (1 to ). 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.

  6. 6

    Arrange on a platter, keeping each type of vegetable separate. Sprinkle with salt and serve with aioli.

Chef's Notes

Copyright: Chef Laura Bonicelli