Fritto Misto di Verdura (Mixed Fried Vegetables)

Total Time:
15 min
10 min
5 min

6 servings

  • 1/4 pound sweet peas in pod
  • 1/4 pound green beans, ends snapped off
  • 1 head broccoli, cut into thin spears
  • 1 bunch scallions, root ends and greens removed
  • 1 zucchini, cut into 1/2-inch thick rounds
  • 1 summer squash, cut into 1/2-inch thick rounds
  • 1 sweet yellow bell pepper, cored and cut into 1/2-inch thick strips
  • 3 lemons, cut into wedges
  • 2 cups cornstarch
  • 2 quarts extra virgin olive oil, for frying
  • Salt, to taste
  • Heat the oil in a deep pan with a basket until just smoking. In a wide, shallow bowl, mix half the vegetables and 1/3 of the lemon wedges. Sprinkle with 1 cup cornstarch and toss quickly with hands to coat. Toss into a large strainer with a handle and bat against hands to remove excess cornstarch. Drop the coated vegetables and lemons into the oil and cook until golden brown and crispy (about 2 minutes).

  • Remove to a plate lined with paper towels to drain. Immediately repeat with the 1/3 of the remaining lemons and all remaining vegetables. Season the hot fried foods with salt and serve immediately with fresh lemon wedges.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    Next Food Network Star Season 8, Episode 6

    Not what you're looking for? Try:

    Fritto Misto

    Recipe courtesy of Justin Warner