Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
Fritto Misto Emiliano (Mixed Fry Emilia Style)
Yield:
12 servings
Yield:
12 servings

Ingredients

Batter:
Fried cream:
Pheasant croquettes:

Directions

To prepare the batter, in a large bowl, combine the flour, olive oil, and enough milk to form a somewhat loose batter. Season with salt and set aside.

To prepare the fried cream, combine the eggs and the sugar and whisk until the yolks are pale yellow. Meanwhile, bring the milk almost to a boil, remove from heat, and pour half of it into the yolk mixture, whisking constantly. Return the egg and milk mixture to the pan with the rest of the milk and, continuing to whisk, mix in the flour/cornstarch mixture. Cook over high heat, now stirring with a wooden spoon, until the mixture begins to thicken. Stir in the lemon zest and vanilla, remove from heat and allow to cool in a wide-surfaced bowl that has been set atop an ice bath. Once the cream has cooled, spread it onto a small, lightly greased plate with high sides. Once the cream has solidified, remove it carefully from the plate and roll it in the bread crumbs to which ground almonds have been added. Pass it through the beaten eggs, then again through the bread crumb and almond mixture.

To make the pheasant croquettes, in a large bowl, combine the shredded meat, the prosciutto, the Gruyere, and a pinch of nutmeg. Mix with hands to bring ingredients together but do not overmix. Form the mixture into 2-tablespoon quenelles and pass through the bread crumbs, the beaten eggs and again through the bread crumbs.

Make spiedini of the veal, livers, lamb, and brains, alternating the type of meat on each stick. Dip each spiedino in the batter, shaking off the excess, then roll each skewer through the bread crumbs.

In a tall-sided pot, heat the olive oil to 375 degrees F. Working in batches, fry the custard, the pheasant croquettes, the spiedini, the zucchini, the mushroom caps and the apples in the oil until they are golden brown. Remove with a slotted spoon, salt while draining on a plate lined with paper towels, and serve, arranged on a platter, with the parsley in a side dish, and the lemon wedges.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Mixed Berry Cobbler

Recipe courtesy of Ellie Krieger

Fritto Misto

Recipe courtesy of Justin Warner

Fritto Misto

Recipe courtesy of Wolfgang Puck

Simple Fritto Misto

Recipe courtesy of Melissa d'Arabian

Fritto Misto Modena

Recipe courtesy of Ristorante Fini

Fritto Misto With Anchovy Dip

Recipe courtesy of Food Network Kitchen

Light and Crispy Fritto Misto

Recipe courtesy of Scott Conant

Fritto Misto with Two Mustard Sauce

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.