Vegetable Fritto Misto With Lemon Mayonnaise Recipe

Name: Vegetable Fritto Misto With Lemon Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, beaten; 1/8 cup water; Fritto Misto; 1 1/2 cups all-purpose flour; 2 teaspoons fine sea salt; 1 teaspoon ground black pepper; vegetable oil, for frying; 1 small cauliflower, cut into 1-inch florets; 4 ounces green beans, halved; 1 fennel bulb, trimmed and sliced into 1-inch pieces; 1 cup garbanzo beans, drained and rinsed; 1 lemon, cut into 1/4-inch slices; Lemon Mayonnaise; 1 cup mayonnaise; 2 tablespoons fresh lemon juice (from about 1/2 lemon)

Servings: persons

1 egg, beaten
1/8 cup water
Fritto Misto
1 1/2 cups all-purpose flour
2 teaspoons fine sea salt
1 teaspoon ground black pepper
vegetable oil, for frying
1 small cauliflower, cut into 1-inch florets
4 ounces green beans, halved
1 fennel bulb, trimmed and sliced into 1-inch pieces
1 cup garbanzo beans, drained and rinsed
1 lemon, cut into 1/4-inch slices
Lemon Mayonnaise
1 cup mayonnaise
2 tablespoons fresh lemon juice (from about 1/2 lemon)

1
For the fritto misto: In a medium bowl, mix together the flour, salt and pepper. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.).
2
Mix the egg and water together to make the egg wash. Dip the cauliflower, green beans, fennel, garbanzo beans, and lemon slices in the egg wash, then dredge in the flour to coat. Fry the dredged ingredients for 1 to 3 minutes until lightly browned. Drain on paper towels.
3
For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl.
4
Arrange the fritto misto on a platter and serve with the lemon mayonnaise.
5
If you don't want the lemon mayo, a good squeeze of fresh lemon does the trick too! Try this with other vegetables too. I'm going to do eggplant and zucchini next.

706

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 15 ingredients. The key ingredients include: 1 egg, beaten, 1/8 cup water, Fritto Misto, 1 1/2 cups all-purpose flour, and more.

Yes, Vegetable Fritto Misto With Lemon Mayonnaise falls under the General 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.

Vegetable Fritto Misto With Lemon Mayonnaise

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