Fritto Misto
Source of Recipe
Williams-Sonoma Kitchen.
List of Ingredients
6 baby artichokes
3 cups buttermilk
1 lb. pencil-thin asparagus, ends trimmed
1 lemon, ends trimmed, thinly sliced
1 lb. green beans, ends trimmed
1 1/2 cups all-purpose flour
1 1/2 cups semolina flour
Canola oil for frying
Salt, to taste
Lemon-garlic aioli for serving
(see related recipe at right)
Recipe
Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Trim the stem end and slice the artichoke lengthwise into 1⁄4-inch-thick slices. Place in a bowl and add buttermilk to coat. Place the asparagus, lemon and green beans in separate bowls and add buttermilk to coat.
In a large bowl, using a fork, stir together the all-purpose and semolina flours.
Pour oil into a deep fryer according to the manufacturers instructions and heat to 375F on a deep-frying thermometer. Line a baking sheet with paper towels.
Working in batches, drain the artichokes well, coat with the flour mixture and shake off the excess. Fry the artichokes until golden and crispy, 1 to 3 minutes. Transfer the artichokes to the prepared baking sheet and season with salt. Repeat with the asparagus, lemon and green beans. Arrange the vegetables and lemon on a warmed platter. Serve with lemon-garlic aioli. Serves 4.
Lemon-Garlic Aioli:
1 garlic clove, minced
Juice of 2 lemons
Zest of 1 lemon
2 egg yolks
1 1/2 cups canola oil
Salt and freshly ground pepper, to taste
In the work bowl of a stick blender, combine the garlic, lemon juice, lemon zest and egg yolks. Place the stick blender in the bowl and process in short pulses until smooth. With the motor running, add the oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
Transfer the aioli to a small bowl, cover and refrigerate until ready to serve. Makes 2 cups.
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