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Vegetable Fritto Misto with Lemon Mayonnaise Recipe

Vegetable Fritto Misto with Lemon Mayonnaise

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on July 28, 2012

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    I also make calamari this way. I cannot get the garbanzo beans crunchy! I tried leaving them in longer but it didn't help. They were still great. Next time I might try the egg wash trick.

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  • on May 28, 2010

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    I did as was suggested and tossed the vegetables around in egg wash before dredging them in flour. The result was so fantastic that it cured me of my long, inappropriate, and childish hate of the vegetables that I fried -- garbanzo beans, asparagus, and, of course, the lemon slices. The fried asparagus taste a million times better than french fries! I didn't bother with the mayonnaise, and even then, everything was still delicious.

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  • on October 17, 2009

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    Made this with my mom for a party, AMAZING!!! We had trouble finding smoked mozzorella but we found it at Whole Foods. This dish is amazing.

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  • on April 19, 2009

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    I only had the garbanzo beans, lemon slices, and green beans to try and the lemon slices were the best! With the green beans, none of the flour mixture stayed on and I think the egg wash idea would be perfect. I have never tried garbanzo beans and I didn't really like them. My son did though! I didn't really like the dip either. Just not my kind of dish I guess....

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  • on March 05, 2009

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    Thanks to the tips from previous reviewers, I made an eggwash which kept the flour on the vegetables. I added a bit of garlic powder to the flour. The fennel and lemon slices were wonderful (we were so surprised! Next time I make this I'll do the garbanzo beans last and let them deepfry a lot longer (there was no crunch when I took them out of the oil after 3 minutes. I'll skip the cauliflower (bland. I sliced one small zucchini on the diagonal and they were very good too. The mayo dip was way too tart so I added more mayonnaise (next time I'll use less lemon juice - maybe 1.5 tsps??. I also added a little cayenne and dry mustard and garlic powder to the mayo mix. Oh - and the episode with Aunt Raffi? I've watched it twice now and can't stop laughing - absolutely loved it when she tossed the wine into that sauce and said it was Giada's glass of wine. It's always fun whenever Giada's relatives are on the show.

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  • on March 02, 2009

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    I love this recipe, especially the lemons and fennel. So unique and so good! And the dipping sauce was a perfect match for this dish! I followed the recommendations of the other reviewers and used an egg wash to hold the flour on the veggies. My only complaint is that some of my veggies did not get crisp enough. Perhaps I used too much oil, the oil wasnt hot enough, or I put too many items in the pot at once. I didnt get the crunch with some of mine, they were just a bit chewy. I don't normally deep fry anything, and try not to use too much oil in my cooking, but I had to try this! I have some left over veggies, so tonight I am going to try again, less oil, more heat, longer cooking time, and then maybe I'll come back and give a 5 star review!

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  • on February 25, 2009

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    THe only thing I will change in this recipe is the method that Giada uses before frying I use an egg and dip the vegi llike cauliflower , green beans, gabanzo and artichoke. then flour. Dipping sauce combination delicious. Will make for my party guest next time.

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  • on February 24, 2009

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    Can you make it 3 or 4 hours in advance of servige? what does that do to the taste?

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  • on November 09, 2008

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    Hello, this was a great recipe, I do recommend using an egg wash before dipping. My husband loved the lemons, along with my family. I used green beans, lemons, mushrooms and garbonzo mmmmmmmmm

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  • on November 04, 2008

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    The flour falls right off the vegetables so lightly dip them in the egg wash first, then the flour, and fry them. They are delicious. My husband devoured this. I used cauliflower, garbanzo beans, green beans and fennel. The lemon mayo was the perfect dipping sauce.

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