Fritto misto of ligurian vegetables

Yield: 4 servings

Measure Ingredient
2 quarts Extra virgin olive oil
1 \N Egg
1 cup Flour
1 cup Water
2 tablespoons Extra virgin olive oil
2 \N Cloves garlic, sliced paper
\N \N Thin
¼ cup Raw cauliflower, sliced into inch slices
¼ cup Raw zucchini, sliced into inch slices
¼ cup Raw Japanese eggplant,
\N \N Sliced into 1/4-inch slices
¼ cup Raw fennel, sliced into inch slices
6 \N Zucchini flowers
1 \N Portobello mushroom, sliced
\N \N Into 1/4-inch slices
2 \N Lemons in wedges
\N \N Salt and pepper to taste

Heat oil to 375 degrees F.

In a mixing bowl, mix together egg, flour, water, oil and garlic and whisk until smooth. For one portion, dip one piece of each vegetable into batter and drop into hot oil. Cook until dark golden brown and remove with strainer to paper towels and drain. Serve hot with lemon wedges and salt and pepper.

Yield: 6 servings as antipasto


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