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Fritto Misto with Lemon-Garlic Dipping Sauce (Emeril Lagasse) Recipe

Fritto Misto with Lemon-Garlic Dipping Sauce (Emeril Lagasse) Recipe

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Fritto Misto with Lemon-Garlic Dipping Sauce (Emeril Lagasse)

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Ingredients:

Serving

2 egg yolks
1 tbsp fresh lemon juice
1 tsp minced garlic
1 tsp dijon mustard
3/4 cup olive oil
1/2 cup extra-virgin olive oil
1/2 tsp salt
1/8 tsp cayenne or hot paprika
6 cups vegetable oil, for frying
3 cups flour
3 tbsp essence, plus more for dusting, recipe follows
1/2 lb whole squid, well rinsed , or larger squid cut into 1-inch rings
1/2 lb medium shrimp, peeled and heads removed
2 small fennel bulbs, thinly sliced
12 asparagus spears
1 small sweet potato, peeled and cut into 1/4-inch thick rounds
1 small beet, peeled and cut into 1/4-inch thick rounds
1 small red pepper, stem , ribs and seeds removed , cut into 2-inch pieces
1/2 cup very finely grated pecorino romano
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 225 degrees F.
Prepare the dipping sauce by combining the egg yolks, lemon juice, garlic, and mustard in the bowl of a food processor. Process on high speed for 30 seconds. With the machine running, slowly add the olive oil and extra virgin olive oil and process until the mixture becomes a smooth emulsion. Add the salt and cayenne, and adjust seasoning to taste. Transfer to a decorative bowl and refrigerate until needed.
In a heavy 6-quart pot, heat the vegetable oil to 350 degrees F.
In a bowl, combine the flour and Essence. In batches, add the squid and shrimp and toss to coat. Shake to remove any excess.
In batches, add the squid and shrimp to the oil and cook until golden and crisp, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Transfer to a baking sheet and place in the oven to keep warm while cooking the remaining ingredients.
Toss the vegetables in batches in the seasoned flour and add to the oil, ensuring that the oil has returned to 350 degrees F before cooking each batch. Cook the vegetables until crisp and golden brown, 2 to 3 minutes. Remove and drain on paper towels, and place in the oven as needed while cooking the remaining vegetables. Sprinkle vegetables with grated cheese.
Serve the fritto misto hot on a large platter with the lemon-garlic dipping sauce.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2892.3 Kcal (12109 kJ)
Calories from fat	1499.02 Kcal
		% Daily Value*
Total Fat	166.56g	256%
Cholesterol	256.79mg	86%
Sodium	8048.69mg	335%
Potassium	3534.76mg	75%
Total Carbs	306.83g	102%
Sugars	5.5g	22%
Dietary Fiber	37.32g	149%
Protein	48.97g	98%
Vitamin C	66.5mg	111%
Vitamin A	0.4mg	15%
Iron	17.6mg	98%
Calcium	665.8mg	67%

Amount Per 100 g
Calories	281.42 Kcal (1178 kJ)
Calories from fat	145.85 Kcal
		% Daily Value*
Total Fat	16.21g	256%
Cholesterol	24.99mg	86%
Sodium	783.14mg	335%
Potassium	343.93mg	75%
Total Carbs	29.85g	102%
Sugars	0.54g	22%
Dietary Fiber	3.63g	149%
Protein	4.77g	98%
Vitamin C	6.5mg	111%
Iron	1.7mg	98%
Calcium	64.8mg	67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.