Vegetable Fritto Misto is a classic Italian appetizer featuring an assortment of fresh vegetables coated in a light, airy batter and deep-fried to golden perfection. This dish highlights the natural sweetness of zucchini, broccoli, cauliflower, and mushrooms, enhanced by the crunch of semolina and the richness of olive oil. The batter is simple yet effective, creating a delicate crust that shatters with each bite while keeping the vegetables tender inside. It is an ideal choice for entertaining guests as a shareable starter or as a hearty side dish for a Mediterranean-inspired meal. Serve immediately with lemon wedges to cut through the richness and brighten the flavors.
Vegetable Fritto Misto (Di Verdura
Description
Vegetable Fritto Misto is a classic Italian appetizer featuring an assortment of fresh vegetables coated in a light, airy batter and deep-fried to golden perfection. This dish highlights the natural sweetness of zucchini, broccoli, cauliflower, and mushrooms, enhanced by the crunch of semolina and the richness of olive oil. The batter is simple yet effective, creating a delicate crust that shatters with each bite while keeping the vegetables tender inside. It is an ideal choice for entertaining guests as a shareable starter or as a hearty side dish for a Mediterranean-inspired meal. Serve immediately with lemon wedges to cut through the richness and brighten the flavors.Ingredients
Directions
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Cut broccoli into 1/8-inch thick slices, halve crimini mushrooms, slice zucchini into 1/4-inch thick rounds, and quarter baby artichokes.
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Prepare cauliflower florets and any additional vegetables, ensuring they are dry before coating.
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Preheat oven to 300 degrees F (149&# 194;°C) and place a large platter covered with a towel inside to keep fried vegetables warm.
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Heat olive oil to 370 degrees F (188ðC) in a deep fryer or a 6-inch tall frying pan with a basket.
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In a bowl, whisk together flour, semolina flour, baking powder, and salt.
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Slowly add cold water to the dry ingredients, stirring continuously until a smooth batter forms.
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Stir in the virgin olive oil until fully incorporated.
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Dip vegetables in the batter, ensuring they are coated but not heavily loaded.
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Fry vegetables in batches until golden brown and crisp, about 3 to 4 minutes per batch.
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Drain fried vegetables on paper towels to remove excess oil.
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Transfer drained vegetables to the warmed platter in the oven.
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Sprinkle the entire platter with kosher salt and serve immediately with lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3515.8kcal
- % Daily Value *
- Total Fat 372.0g573%
- Saturated Fat 52.1g261%
- Cholesterol 0.0mg0%
- Sodium 5243.2mg219%
- Total Carbohydrate 49.1g17%
- Dietary Fiber 2.8g12%
- Sugars 1.3g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soak artichokes in acidulated water (water with lemon juice) to prevent browning while prepping other vegetables.
Maintain oil temperature at 370 degrees F for optimal crispiness. If the oil is too cool, the batter will absorb more oil and become greasy.
Serve immediately after frying for the best texture. Use the warmed oven platter to keep vegetables warm while finishing the last batches.
You can substitute vegetables based on seasonality; zucchini blossoms, green beans, and onions are also excellent choices.
