Vegetable Fritto Misto with Lemon Mayonnaise (Giada De Laurentiis) |
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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
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 |
1 cup mayonnaise |
2 tablespoons fresh lemon juice (from about 1/2 lemon) |
Directions:
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.) Dredge the cauliflower, green beans, fennel, garbanzo beans, and lemon slices in the flour. Fry the dredged ingredients for 1 to 3 minutes until lightly browned. Drain on paper towels.
2. 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.
3. Arrange the fritto misto on a platter and serve with the lemon mayonnaise.
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