Vegetable Fritto Misto with Lemon Mayonnaise

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  • Level: Intermediate
  • Total: 20 min
  • Prep: 8 min
  • Cook: 12 min
  • Yield: 4 to 6 servings
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Fritto Misto:

1 1/2 cups all-purpose flour

2 teaspoons fine sea salt

1 teaspoon ground black pepper

Vegetable oil, for frying

1 small cauliflower, cut into 1-inch florets

4 ounces green beans, halved

1 fennel bulb, trimmed and sliced into 1-inch pieces

1 cup garbanzo beans, drained and rinsed

1 lemon, cut into 1/4-inch slices

Lemon Mayonnaise:

1 cup mayonnaise

2 tablespoons fresh lemon juice (from about 1/2 lemon)


  1. For the fritto misto: In a medium bowl, mix together the flour, salt and pepper. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dredge the cauliflower, green beans, fennel, garbanzo beans, and lemon slices in the flour. Fry the dredged ingredients for 1 to 3 minutes until lightly browned. Drain on paper towels.
  2. For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl.
  3. Arrange the fritto misto on a platter and serve with the lemon mayonnaise.