Vegetable Fritto Misto with Lemon Mayonnaise
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 835
- Total Fat
- 66
- Saturated Fat
- 7
- Carbohydrates
- 53
- Dietary Fiber
- 8
- Sugar
- 7
- Protein
- 12
- Cholesterol
- 15
- Sodium
- 590
- Total: 20 min
- Prep: 8 min
- Cook: 12 min
Ingredients
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)
Directions
- 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.
- 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.
- Arrange the fritto misto on a platter and serve with the lemon mayonnaise.