Vegetable Fritto Misto with Lemon Mayonnaise

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this dish last night. The first batch, which was only a few test pieces lost all of the flour when placed in the oil. I quickly whisked an egg and water in a bowl and used that to moisten the veggies. That made all the difference. The flour held nicely.

The veggies, once fried, hold in a 175 degree oven, on a rack for an hour.

Other than that, it's a keeper! I used broccoli, cauliflower and chick peas. I did not use the lemon mayo. A fresh squeeze of lemon was perfect.I would like to try eggplant next.

It definately can be made ahead and used later.