Golden Fritto Misto Recipe
Ingredients
| Batter | ||
| 1/2 cup instant flour | ||
| Water | 1/4 Cup (16 tbs) | |
| Egg | 1 , separated | |
| Dry vermouth | 1 Tablespoon | |
| Ground pepper | 1 To taste | |
| Shrimp | 6 Large, deveined | |
| 1/4 pound firm-fleshed fish fillets, cut into chunks | ||
| 1 medium zucchini, cut into 1/2-inch chunks or 6 medium mushrooms or 6 frozen artichoke hearts, thawed or 1 Japanese eggplant, trimmed and cut into 1/2-inch slices or combination | ||
| Oil for deep frying | ||
| Lemon wedges (garnish) | ||
| Salt | To Taste | |
Directions
For batter: Combine flour, water, egg yolk, vermouth, salt and pepper in medium bowl and stir until smooth.
Beat egg white in separate bowl until stiff peaks form; fold into batter.
Dip seafood and vegetables into batter, coating well.
Let stand 10 minutes.
Meanwhile, heat oil for deep frying to 370°F; preheat oven to lowest setting.
Fry ingredients in batches until golden brown.
Remove with slotted spoon and drain well on paper towels; keep warm in oven while frying balance of ingredients.
Sprinkle seafood and vegetables with salt and pepper, garnish with lemon wedges and serve immediately.
Beat egg white in separate bowl until stiff peaks form; fold into batter.
Dip seafood and vegetables into batter, coating well.
Let stand 10 minutes.
Meanwhile, heat oil for deep frying to 370°F; preheat oven to lowest setting.
Fry ingredients in batches until golden brown.
Remove with slotted spoon and drain well on paper towels; keep warm in oven while frying balance of ingredients.
Sprinkle seafood and vegetables with salt and pepper, garnish with lemon wedges and serve immediately.
Chef
