Beer Battered Frito Misto

Total Time:
2 hr 45 min
45 min
1 hr 30 min
30 min

6 to 8 servings

  • 1 cup all-purpose flour
  • 3/4 cup cornstarch
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1 1/2 cups beer
  • 8 cups vegetables, such as:
  • Eggplant, cut into 1/2-inch thick 1/2 moons
  • Carrots, peeled and cut into 1/2-inch strips
  • Fennel, cored and cut into 1/2-inch strips
  • Scallions, cut into 3 to 4-inch lengths
  • Yellow squash or zucchini, cut into 1/2-inch rounds
  • Celery, peeled, split lengthwise, cut into 3 to 4-inch lengths
  • Vegetable oil, for frying
  • Salt, as needed
  • Lemon-Garlic Dipping Sauce, recipe follows
  • Lemon-Garlic Dipping Sauce:
  • *2 egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper, or to taste
8 cups vegetables, such as:
  • Fill a large pot of salted water and place over high heat. Prepare an ice bath and set aside. While water is heating, prepare the batter and proceed with the following steps.

  • Combine the flour, cornstarch, black pepper and cayenne and mix well with a whisk. Slowly whisk in the beer until batter is completely smooth. The consistency should be like heavy cream. Set aside to rest for 1 hour.

  • Place the eggplant slices into a mixing bowl and sprinkle with salt. Toss to evenly coat slices. Place the slices on a wire rack set over paper towels and set aside for 30 minutes.

  • Preheat a deep-fryer to 375 degrees F.

  • When the salted water comes to a boil, blanch the carrots and fennel, in batches, until crisp-tender, about 30 seconds. Remove and immediately submerge in the ice bath. Drain, pat dry and set aside.

  • When the vegetables are blanched and patted dry, begin frying each vegetable, in batches, as follows: completely submerge each vegetable piece in the batter and then remove it, letting the excess batter drip back into the bowl. Transfer to the deep-fryer, adding as many pieces as will fit without overcrowding. Cook until the vegetables are golden brown, 2 to 3 minutes. Transfer to a large plate or baking dish lined with paper towels to drain briefly before serving. Sprinkle with salt, to taste. Repeat with the remaining vegetables and serve with the Lemon-Garlic Dipping Sauce.

  • Note: Other veggies may be used, as desired - blanched broccoli or cauliflower, thinly sliced onions, strips of bell pepper, blanched sweet potato batons, etc., all make nice additions.

Lemon-Garlic Dipping Sauce:
  • Combine the egg yolks, lemon juice, garlic and mustard in the bowl of a food processor and process on high speed for 30 seconds. While the machine is running, add the olive oil and extra-virgin olive oil in a very thin, steady stream, until completely incorporated, smooth and thick. Add the salt and cayenne, taste, and adjust the seasoning if necessary.

  • Transfer to a nonreactive bowl for serving and refrigerate until ready to serve, up to 1 day in advance. (Return to room temperature before serving.)

  • Yield: about 1 1/2 cups sauce


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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