Vegetable Fritto Misto With Lemon Mayonnaise Recipe

Crispy and light vegetable fritto misto, inspired by Giada De Laurentiis! This recipe features an egg wash for perfectly adhering batter and a zesty lemon mayonnaise for dipping. A delicious and vibrant side dish or light meal, perfect for a weeknight dinner or a special occasion.

Prep Time 15 mins
Cook Time 22 mins
Calories 541.6 kcal
Protein 25g
Rating 5.0 (1 Reviews)
Vegetable Fritto Misto With Lemon Mayonnaise 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegetable Fritto Misto With Lemon Mayonnaise

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How to Make Vegetable Fritto Misto With Lemon Mayonnaise

  1. In a large bowl, whisk together the flour, cornstarch, Parmesan cheese, salt, and pepper.
  2. In a separate bowl, whisk the eggs, water and 1 tablespoon of lemon juice until light and frothy.
  3. Add the egg mixture to the dry ingredients and whisk until just combined. Do not overmix.
  4. Add the vegetables to the batter and toss to coat evenly. Make sure all the vegetables are fully coated.
  5. Heat the vegetable oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C).
  6. Carefully add the vegetables to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy.
  7. Remove the vegetables from the oil with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
  8. While the fritto misto is cooking, prepare the lemon mayonnaise: In a small bowl, whisk together the mayonnaise, lemon juice, zest, and salt.
  9. Serve the fritto misto immediately with the lemon mayonnaise for dipping. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

76 g

Sugar

24g

Fat

17g

Carbs

25g