astray recipes: Vegetable fritto misto

Categories: New; Text; Import
Yield: 1 Servings

Measure	Ingredient
6 cups	Olive oil; for frying
½ cup	Unbleached flour
½ cup	Superfine semolina flour
2 teaspoons	Baking powder
1 teaspoon	Salt
1 cup	Cold water
3 tablespoons	Virgin olive oil
½ pounds	Cauliflower, in florets; sliced 1/8" thick
½ pounds	Broccoli, in florets; sliced 1/8" thick
6 mediums	Crimini mushrooms; halved
1 medium	Zucchini, cut in; 1/4" thick rounds
6	Baby artichokes, outer leaves; quartered, trimmed and soaking in acidulated water
2	Lemons, cut into; 1/8" thick rounds
2	Lemons; in wedges
12	Zucchini flowers
	Kosher salt to sprinkle

Preheat oven to 300 degrees. Place large platter covered with towel in oven.

Heat oil to 370 F in a 6-inch tall frying pan with basket. Make batter by stirring together flour, semolina, baking powder and salt. Slowly add cold water, stirring until smooth batter is formed. Add oil and stir through.

To cook, dip vegetables in order of ingredients in as little batter as possible and fry until each is golden brown and crisp. Drain after frying on paper towels. When drained, arrange on platter. Move quickly -- each vegetable should take 3 to 4 minutes at most. When finished with zucchini blossoms, sprinkle whole platter with kosher salt and serve immediately with lemon wedges.

Yield: 4 servings

Recipe By : Molto Mario

Posted to MC-Recipe Digest V1 #288 Date: Sat, 9 Nov 1996 14:11:39 -0500 (EST) From: "suechef@..." <suechef@...>

vegetable fritto misto