Fritto Misto Vedure
Italian

Fritto Misto Vedure

Golden, crispy vegetables emerge from bubbling oil with an irresistible crunch that gives way to tender sweetness within. This classic Italian fritto misto transforms humble seasonal vegetables into an elegant antipasto, made even more luxurious with a vibrant herb aioli brightened by f...

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