Fritto Misto

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Servings: 6 Difficulty: Advanced
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Indian-style classic dip that brings home-style flavor to your table
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This Indian dip features Sifted flour, Salt, Freshly ground pepper, Seperated, Beer. It delivers smooth, comforting richness, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Fritto Misto

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 668.1

Description

This Indian dip features Sifted flour, Salt, Freshly ground pepper, Seperated, Beer. It delivers smooth, comforting richness, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Fritto Misto Pieces of vegetables, fish, seafood, cheese Oil for deep frying
  2. Sift together the flour, salt and pepper.
  3. Beat the egg yolks until light.
  4. Add the beer and mix into the dry ingredients, stirring only until well-blended.
  5. Stir in the butter.
  6. Let stand at room temperature for 1 1/2 hours.
  7. Beat the egg whites until stiff, then fold into the batter.
  8. Heat the fat to 375 F (191&# 194;°C).
  9. Dip pieces of vegetables, fish, seafood and cheese into the batter and
  10. fry until golden borwn for 2 or 3 minutes.
  11. VARIATIONS Almost any vegetable, fish or seafood wil do in one form or another for a mixed fry.
  12. Especially recommended ONIONS/
  13. cut into 1/4 inch rings and
  14. coat with flour before dipping into the batter.
  15. EGGPLANT/Slice without peeling into half moons or rectangular fingers about 1/2 inch thick.
  16. Coat with flour before dipping into batter.
  17. CAULIFLOWER/break into flowerets.
  18. BROCCOLI/Peel stems and cut vegetables into bite-size flowerets.
  19. TOMATOS/Do not peel.
  20. Cut into 1/2-inch slices.
  21. Discard the seeds and coat w/flour before dipping into batter.
  22. CHEESE/Use Gruyere, Swiss, or fontina cheese cut into 1-inch squares and 1/2 inch thick.
  23. SHRIMP/Shell and devein raw shrimp, leaving the last segment of the tail intact.
  24. Wash and dry with paper toweling.
  25. Dip n flour before dipping into batter.
  26. CRABMEAT/Select large pieces of lump crabmeat.
  27. Dust w/flour before dipping into batter.
  28. OYSTERS/Use whole.
  29. Dust w.flour before dipping into batter.
  30. LOBSTER or ROCK LOBSTER TAIL/Cut meat into 1/2 inch medallions.
  31. Dust w/flour before dipping into batter.
  32. FISH FILLETS/Cut into strips about 1-inch wide.
  33. Dust w.flour flour before dipping into batter

Nutrition Facts

Servings 6

Amount Per Serving
Calories 668.1kcal
% Daily Value *
Total Fat 13.4g21%
Saturated Fat 7.9g40%
Cholesterol 32.2mg11%
Sodium 7426.4mg310%
Total Carbohydrate 102.2g35%
Dietary Fiber 3.3g14%
Sugars 0.4g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beer, butter, dip, flour, freshly, fritto, frying, ground, indian, melted, misto, pepper, salt, seperated, sifted, title, vegetarian
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