Fritto Misto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2244
- Total Fat
- 163
- Saturated Fat
- 39
- Carbohydrates
- 153
- Dietary Fiber
- 11
- Sugar
- 18
- Protein
- 51
- Cholesterol
- 251
- Sodium
- 2293
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
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
Directions
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.