Beer-Battered Vegetable Fritto Misto Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 quart vegetable oil, for frying
  • 6 spring onions (or scallions), trimmed and halved
  • 1 cup asparagus, trimmed to 3-inch pieces
  • 1 cup sliced zucchini
  • 1 cup sliced yellow squash
  • 5 squash blossoms
  • 2 cups flour, divided
  • 1 teaspoon salt
  • 1 large egg yolk
  • 12 ounces Italian lager such as Peroni
  • 1 tablespoon Maldon salt, for serving
  • Lemon wedges, for serving
Directions
  1. Heat the oil in a deep cast iron skillet or Dutch oven to 375 F.
  2. Pat all the vegetables dry. Toss them in a large bowl with ½ cup flour and set aside.
  3. In another large bowl, combine 1 ½ cups flour, salt, and the egg yolk. Stir until well combined.
  4. Slowly add the lager, whisking until the consistency is like a thin pancake batter.
  5. Fill a slightly larger bowl with ice water, then arrange the bowl with the batter into the bowl so that it stays chilled.
  6. Working in batches, shake the excess flour from the vegetables and coat them in batter.
  7. Immediately add the vegetables to the hot oil, being careful not to crowd the pot. Fry until golden, turning as needed, about 4-5 minutes.
  8. Remove and drain the vegetables on a paper towel-lined plate. Repeat with the remaining batches.
  9. While hot, sprinkle with Maldon, then serve with lemon wedges.