Ingredients for Vegetable Fritto Misto With Lemon Mayonnaise
- Egg
- Water
- All Purpose Flour
- Fine Sea Salt
- Ground Black Pepper
- Vegetable Oil
- Cauliflower
- Green Beans
- Fennel Bulb
- Garbanzo Beans
- Lemon
- 1/2 cup mayonnaise
- Fresh Lemon Juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vegetable Fritto Misto With Lemon Mayonnaise? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Vegetable Fritto Misto With Lemon Mayonnaise
- In a large bowl, whisk together the flour, cornstarch, Parmesan cheese, salt, and pepper.
- In a separate bowl, whisk the eggs, water and 1 tablespoon of lemon juice until light and frothy.
- Add the egg mixture to the dry ingredients and whisk until just combined. Do not overmix.
- Add the vegetables to the batter and toss to coat evenly. Make sure all the vegetables are fully coated.
- Heat the vegetable oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C).
- 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.
- 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.
- While the fritto misto is cooking, prepare the lemon mayonnaise: In a small bowl, whisk together the mayonnaise, lemon juice, zest, and salt.
- 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