VEGETABLE FRITTO MISTO WITH LEMON MAYONNAISE
Recipe is by Giada De Laurentiis. I haven't seen the show it was on since we don't have cable tv anymore. Food TV is about the only thing I really miss. I did alter her recipe a bit to add an egg wash. I tried it without it and the flour just fell off in the oil.
Provided by LilPinkieJ
Categories Lemon
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the fritto misto: In a medium bowl, mix together the flour, salt and pepper. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.).
- Mix the egg and water together to make the egg wash. Dip the cauliflower, green beans, fennel, garbanzo beans, and lemon slices in the egg wash, then dredge in the flour to coat. Fry the dredged ingredients for 1 to 3 minutes until lightly browned. Drain on paper towels.
- For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl.
- Arrange the fritto misto on a platter and serve with the lemon mayonnaise.
- If you don't want the lemon mayo, a good squeeze of fresh lemon does the trick too! Try this with other vegetables too. I'm going to do eggplant and zucchini next.
Nutrition Facts : Calories 541.6, Fat 22.3, SaturatedFat 3.5, Cholesterol 68.2, Sodium 1831.5, Carbohydrate 77.1, Fiber 9.8, Sugar 6.2, Protein 12.9
FRITTO MISTO
Provided by Giada De Laurentiis
Time 20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce: Combine the basil, pistachios, olive oil, lemon zest and garlic in a food processor. Pulse until roughly pureed. Remove the contents to a small bowl and stir in the mayonnaise and Parmigiano-Reggiano. Season with the salt.
- For the seafood: Fill a heavy-bottomed Dutch oven with 3 inches of oil and heat to 350 degrees F.
- Whisk together the rice flour, cornstarch, polenta, pepper and 1/2 teaspoon salt in a medium bowl. Working in batches, dredge the shrimp and calamari in the flour mixture and add to the hot oil, being careful not to overcrowd the pan and drop the temperature. Fry until light golden brown and cooked through, 1 to 2 minutes. Use a spider to remove the seafood to a paper towel-lined tray and season with a pinch of salt. Continue with the remaining shrimp and calamari. Serve hot alongside the pesto dipping sauce and lots of lemon wedges.
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