Boo Chef in West Texas's Note:
Fried veggies in a delicious batter! Adapted from Cooks Illustrated When picking out your veggies, pick contrasting tastes and textures.
My Private Note
Units: US | Metric
- 1 cup unbleached all-purpose flour
- 3/4 cup cornstarch
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups water
- 2 tablespoons extra virgin olive oil
- 3 large egg whites
- 8 cups prepared vegetables
- 6 cups vegetable oil or 6 cups canola oil
- salt & fresh ground pepper
- 1 lemon, cut into 8 wedges and seeds removed
- 1FOR THE BATTER: Combine the flour, cornstarch, black pepper, and cayenne in a medium bowl. In a measuring cup, mix together the water and olive oil. While whisking the flour mixture, pour in the water and oil mixture in a steady stream until the mixture is just combined. It should resemble heavy cream in texture. Cover with plastic wrap and set aside for at least 1 hour. Just before frying, use an electric mixer to beat the egg whites to stiff peaks. With a large rubber spatula, fold the beaten egg whites completely into the batter.
- 2Meanwhile, prepare the vegetables.
- 3Heat the oil in a heavy-bottomed 6-quart Dutch oven over medium-high heat until it reaches 375 degrees. (Use an instant-read thermometer that registers high temperatures or clip a candy/deep-fry thermometer onto the side of the pot before turning on the heat.) To coat the vegetables, submerge them in the batter and, using tongs, remove them from the batter, allowing the excess to drip back into the bowl. Making sure not to overcrowd the pan, fry the vegetables in batches until light golden brown, 2 to 3 minutes per batch, depending on the vegetable. Adjust the temperature as necessary to maintain an oil temperature of 375 degrees. Remove the vegetables with a second pair of tongs, allowing the excess oil to run off the vegetables and back into the pot, then drain the vegetables on an oven-safe plate layered with paper towels. Use a mesh skimmer to remove any burned bits of batter from the oil and repeat with another batch of vegetables. Lightly salt and pepper the vegetables while still hot. Serve immediately with lemon wedges.
- 4Fritto misto is best eaten immediately (have everyone in the kitchen to eat the vegetables as soon as they come out of the oil), but the fried vegetables can be held for up to 1/2 hour in a 200-degree oven on a paper towel-lined baking sheet or ovensafe plate.
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Nutritional Facts for Fritto Misto
Serving Size: 1 (345 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 3175.1
- Calories from Fat 3008
- Total Fat 334.2 g
- Saturated Fat 43.3 g
- Cholesterol 0.0 mg
- Sodium 46.7 mg
- Total Carbohydrate 49.1 g
- Dietary Fiber 2.4 g
- Sugars 0.2 g
- Protein 6.3 g
The following items or measurements are not included: