Vegetable Fritto Misto with Lemon Mayonnaise

Name: Vegetable Fritto Misto with Lemon Mayonnaise
Yield: 4 to 6 servings
Ingredients: Vegetable oil, for frying; 2 large eggs, lightly beaten; 1 1/2 cups all-purpose flour; 2 teaspoons fine salt; 1 teaspoon freshly ground black pepper; 1 small cauliflower, cut into 1-inch florets; 4 ounces green beans, halved; 1 fennel bulb, trimmed and sliced 1/4 inch thick; 1 cup canned garbanzo beans, drained and rinsed; 1 lemon, sliced 1/4 inch thick; 1 cup mayonnaise; 2 tablespoons fresh lemon juice (from 1 lemon)

December 20, 2011

Fritto misto means mixed fry, and in Italy, where it is a great way to use up odds and ends from the kitchen, it might contain meat, cheese, fish—anything that can be breaded and fried (and what can’t, really?). My favorite part of any fritto misto is always the veggies, and this version is nothing but. It has the added surprise of fried garbanzos, which get crunchy on the outside and creamy within, and lemon slices, which are crispy and delicious.

Recipe notes

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