This veggie fritto misto plate is easy to make and a great starter dish for any gathering.
Illustrated photo by Stefan Johnson
Vegetable oil for frying
Batter: mix the following ingredients together. Don’t over-mix; a lumpy batter is ok too.
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- A pinch of salt
- 2 cups chilled beer (or sparkling water)
- Vegetable: use any kind of vegetable of choice but a hardy ones hold the texture better after frying (like zucchini, green beans, broccoli heads, cauliflower, squash, sweet potatoes, even kale). If the vegetable is too big or too hard, they should be cut into ¼ inch thick.
Pour oil into a saucepan and heat over medium heat till it reaches 375°F. Dip the veggie into the batter and carefully drop them into the saucepan. Fry the vegetables until lightly browned, 1 to 3 minutes. Drain the vegetables on paper towels and immediately sprinkle with salt (optional), best served with lemon mayonnaise sauce.