Fritto Misto with Rouge Aioli Recipe

Name: Fritto Misto with Rouge Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rouge Aioli; 1 cup PURE KRAFT Mayonnaise; 1/2 cup GREY POUPON Rouge Dijon Mustard; 2 Tbsp. HEINZ Apple Cider Vinegar; Beer Batter; 2 cups beer; 2 cups all-purpose flour; 1 tsp. salt; 1 tsp. ground black pepper; Fritto Misto; 2 cups squid rings, thawed if frozen; 2 cups cauliflower florets; 1 cup pepperoncini peppers, sliced into rings; 1 qt. baby salad greens

Servings: persons

Rouge Aioli
1 cup PURE KRAFT Mayonnaise
1/2 cup GREY POUPON Rouge Dijon Mustard
2 Tbsp. HEINZ Apple Cider Vinegar
Beer Batter
2 cups beer
2 cups all-purpose flour
1 tsp. salt
1 tsp. ground black pepper
Fritto Misto
2 cups squid rings, thawed if frozen
2 cups cauliflower florets
1 cup pepperoncini peppers, sliced into rings
1 qt. baby salad greens

1
Rouge Aioli: Mix ingredients until well blended.
2
Refrigerate until ready to serve.
3
Beer Batter: Whisk ingredients until smooth; set aside.
4
For each 4-serving appetizer: Coat 1/2 cup squid, 1/2 cup cauliflower and 1/4 cup peppers in batter, allowing any excess to drain back into the bowl.
5
Fry, in batches, in 350 degrees F oil 5 to 7 min.
6
or until golden brown.
7
Drain well.
8
Serve on a bed of 1 cup greens with 6 Tbsp.
9
Rouge Aioli on the side.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Rouge Aioli, 1 cup PURE KRAFT Mayonnaise, 1/2 cup GREY POUPON Rouge Dijon Mustard, 2 Tbsp. HEINZ Apple Cider Vinegar, and more.

Yes, Fritto Misto with Rouge Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fritto Misto with Rouge Aioli

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