Spring Fritto Misto #WeekdaySupper
Author: www.familyfoodierecipes.com
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Spring Fritto Misto Recipe used with permission from Workman Publishing Company
Ingredients
  • ¾ cup flour
  • ¾ cup milled semolina flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 1 cup buttermilk
  • canola oil, for frying
  • 6 to 8 asparagus spears, woody ends removed (avoid pencil-thin asparagus and jumbo asparagus)
  • ½ small fennel bulb, halved, steam end trimmed, core intact to hold layers together, cut into ¼ inch-thick slices
  • 4 ounces (about 1½ cps) sugar snap peas, tips and strings removed
  • 4 ounces cremini or button mushrooms, cleaned, stems removed
  • Flaked sea salt, for finishing
  • 1 lemon, cut into wedges for serving
  • Tarragon Yogurt Sauce (page 179 of The Vegetable Cookbook) optional
Instructions
  1. Whisk together the all-purpose flour, semolina flour, baking powder, and salt in a medium-size bowl. Place the mixture in a shallow rectangular dish or pan that will accommodate all the vegetables shapes and sizes. Place the buttermilk in a separate but equally sized dish.
  2. Line a rimmed baking sheet with paper towels or parchment paper and set it next to the stove.
  3. Pour enough canola oil in a large saucepan or deep saute pan to fill the pan about one-third full. Heat the oil over medium-high heat until it shimmers: Test its readiness by dropping in one vegetable piece. It should immediately sizzle and steadily simmer around the edges.
  4. Working in batches, dip the vegetable pieces in the buttermilk, allowing any excess to drip off, then dredge them in the flour mixture. Once coated, life the vegetable pieces, gently shake off any excess flour, and carefully lower them into the hot oil. Do not overcrowd the pan. Fry the vegetables, using tongs to turn them gently, until they are golden brown all over, 1 to 3 minutes. Remove the vegetables with a spider or slotted spoon and transfer them to the prepared baking sheet. Sprinkle the finished vegetables lightly with flaked sea salt.
  5. Repeat until all the vegetables are cooked, adjusting the heat as needed to crisp the vegetables without burning them.
  6. Arrange the finished fritto misto on a platter and serve immediately with lemon wedges, and with the yogurt sauce alongside if you wish.
Recipe by Family Foodie at https://familyfoodierecipes.com/spring-fritto-misto-weekdaysupper/