Vegetable FrittoMisto with Italian Salsa Verde
Fritto misto or “fried mix” is a traditional Italian dish from a coastal region. I choose fresh and crispy vegetables that fry quickly, making perfect appetizers for entertaining. I love to serve this dish with basil salsa verde and a squeeze of lemon during the summer.
6 people
Calories: 717kcal
Ingredients
- 1 ½ cups all purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- Salt
- Pepper
- 2 cups Club soda
Vegetables
- zucchini, sliced
- mushrooms, sliced
- lemon slices, sliced and pitted
- scallions
Instructions
- Prep your vegetables. Slice everything thinly for quick, even frying. Pat them dry well with a clean kitchen towel.
- Make the batter. In a large bowl, whisk together:
- 1 ½ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- Salt & pepper to tasteThen slowly whisk in 2 cups of club soda until smooth.
- Heat the oil. Fill a deep Dutch oven or heavy-bottomed pot with oil and heat to 375ºF. If you don’t have a thermometer, test by dipping the end of a wooden spoon—tiny bubbles = ready.
- Make the salsa verde.
- Serve. Arrange veggies on a parchment-lined platter with lemon wedges and a bowl of salsa verde. Serve immediately for maximum crispiness.
Notes
Italian Salsa Verde Recipe
- 2 garlic cloves
- 3 heaping tablespoons capers
- 1 cup parsley, basil or a combination of both
- 1 tablespoon red wine vinegar
- 3/4 cup extra-virgin olive oil
- salt and freshly ground black pepper
Nutrition
Serving: 1serving | Calories: 717kcal | Carbohydrates: 152g | Protein: 19g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 107mg | Potassium: 614mg | Fiber: 5g | Sugar: 1g | Calcium: 225mg | Iron: 9mg