- 4 bocconcini (small mozzarella balls)
- Four 1/2-inch cubes salami
- 4 chicken livers
- 4 pickled cippolini onions
- 2 cups rice flour
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- Salt and ground black pepper
- 2 cups all-purpose flour
- 2 tablespoons red pepper flakes
- 1 tablespoon garlic powder
- 1 tablespoon dried Italian seasoning
- Club soda
- Vegetable or peanut oil, for frying
- 8 string beans
- Four 1/2-inch-wide strips red bell pepper
- Four 1/2-inch-wide strips yellow bell pepper
- Four 1/2-inch-wide strips zucchini
- Lemon juice, in a spray bottle
- Special equipment: 8 wooden skewers
Skewer 1 bocconcini and 1 salami on each of 4 skewers. Skewer 1 chicken liver and 1 onion on each of the remaining 4 skewers.
Make a dredge of 1 cup rice flour, oregano, parsley and some salt and pepper.
Make a batter by combining the remaining 1 cup rice flour with the all-purpose flour, red pepper flakes, garlic powder and Italian seasoning. Pour in the club soda a little bit at a time and whisk until the batter is just slightly loosened and the whisk won't stand up. Keep on an ice bath.
Fill a Dutch oven just under halfway with oil and heat over medium-high heat to 350 degrees F. Working in batches, dip each skewer, and then the peppers and zucchini, in the batter and fry until golden brown, 3 to 5 minutes. Drain on paper towels, season with salt and a spray of lemon juice. Pile onto plates and devour.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy Justin Warner
Recipe courtesy of Mario Batali