Fritto Misto di Verdure
Everything crisp, nothing greasy
Italian mixed vegetable fry: zucchini, artichokes, onion rings and sage leaves in a light sparkling-water batter, fried until shattering.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6 servings
Ingredients
- 1 cup 00 flour
- 1 cup ice-cold sparkling water
- 2 zucchini, cut into batons
- 4 baby artichokes, quartered
- 1 onion, cut into rings
- 20 sage leaves
- Sunflower oil for frying and lemon wedges
Instructions
- 01
Mix the batter cold. Whisk flour into ice-cold sparkling water until barely combined. Lumps are fine; warmth is not.
- 02
Heat the oil. Bring the oil to 350°F and keep a thermometer in it.
- 03
Fry in small batches. Dip, drain the excess and fry 2–3 minutes until pale gold. Crowding drops the temperature and ruins the crust.
- 04
Salt immediately. Drain on a rack, salt while hot and serve with lemon.
Larry’s rule: If the batter clings thick like pancake mix, thin it. It should look like heavy cream.