WEEKDAYS 1e|12c|p

Fritto Misto

Mario Batali
Servings: 6
30 to 60 min

A delicious way to get your veggies!

  • Ingredients
  • step-by-step directions
Fritto Misto
  • 6 round young artichokes (trimmed and stalks peeled)
  • 1 liter Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 1/4 pound green beans
  • 1/4 pound broccoli (sliced)
  • 1/4 pound zucchini (sliced)
  • 1/4 pound yellow squash (sliced)
  • 1 lemon (sliced)
  • 1/4 pound yellow bell peppers (sliced)
  • cornstarch for dredging
  • Hold the artichokes in acidulated water after slicing, to keep from discoloring.
  • In a heavy-bottomed, tall-sided pot, heat the oil to 375degrees F.
  • Dredge vegetables in cornstarch and a generous pinch of salt. (This should be done in batches with your choice of mixed vegetables).
  • Transfer vegetables to oil and fry until crisp, 5-7 minutes. Fry in batches to avoid overcrowding the pan. 
  • Remove from oil and transfer to a towel or paper towel lined plate. Sprinkle with salt and a squeeze of lemon juice and serve.
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