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Fritto Misto

Fritto Misto

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
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Servings

4 Servings

Ingredients

  • 1 dozen green beans trimmed
  • 1 dozen butternut squash slices sliced thinly on mandolin, about ⅛-inch thick
  • 1 dozen sweet potato slices sliced thinly on mandolin, about ⅛-inch thick
  • 1 dozen stemmed shiitake mushrooms caps skewered on bamboo knot skewers
  • 1 dozen thin artichoke heart slices
  • 1 dozen thin slices of orange or multi-color carrots
  • ¾ cup of dark beer
  • ⅓ cup all-purpose flour
  • ⅓ cup rice flour
  • 1 teaspoon baking powder
  • Pinch of cayenne powder
  • 2 teaspoons kosher salt
  • 3 cups extra virgin olive oil such as Colavita
  • Sea salt

Instructions

  • Line a baking sheet with a few layers of paper towels. 
  • Fill a large bowl halfway full with ice and water. Nestle a smaller bowl in the large bowl on top of the ice water. Whisk beer, flour, rice flour, baking powder, cayenne, salt together in the smaller bowl.
  • Pour evoo into a heavy bottomed pot or Dutch oven and place over medium heat. Clip a deep fry thermometer to the pot to monitor the oil’s temperature. 
  • Meanwhile, as the oil heats up, get veggies ready for frying. Pat vegetables dry and arrange on a baking sheet or platter.Once oil reaches 360°F, dredge a few vegetables at a time in the batter and carefully place in hot oil. Fry for 2 to 3 minutes, until golden brown.
  • Transfer cooked veggies to lined baking sheet and sprinkle with sea salt. Continue frying until all vegetables are cooked.
  • Serve immediately with Garlicky Olive Tomato Dip, Wasabi Salmon Mayo, or Harissa Mayo.
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