Italian

Fritto Misto Vedure

Name: Fritto Misto Vedure
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
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

"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

Instructions

1
Make the aioli: combine all of the ingredients in a bowl and set aside or chill before serving.
2
Prepare your vegetables as directed in the ingredient list.
3
Heat the oven to 250∫F.
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
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.
6
Arrange on a platter, keeping each type of vegetable separate. Sprinkle with salt and serve with aioli.

Chef's Notes

Nutrition (per serving)

280

Calories

Protein

49g

Carbs

Fat

Fiber

181mg

Sodium