Best 2 Vegetable Fritto Misto With Lemon Mayonnaise Recipes

Vegetable fritto misto with lemon mayonnaise is an Italian dish known for its crispy vegetables coated in batter and fried to perfection, complemented by a tangy and creamy lemon mayonnaise sauce. This dish offers a harmonious balance of flavors, textures, and vibrant colors, making it a popular appetizer or side dish at many gatherings. Its preparation involves dredging various vegetables in a light batter before frying them until golden brown, then serving them with a zesty lemon mayonnaise sauce. The combination of crispy vegetables, complemented by the tangy and creamy sauce, creates a delightful and satisfying culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE FRITTO MISTO WITH LEMON MAYONNAISE

Vegetable Fritto Misto With Lemon Mayonnaise image

Recipe is by Giada De Laurentiis. I haven't seen the show it was on since we don't have cable tv anymore. Food TV is about the only thing I really miss. I did alter her recipe a bit to add an egg wash. I tried it without it and the flour just fell off in the oil.

Provided by LilPinkieJ

Categories Lemon

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 egg, beaten
1/8 cup water
1 1/2 cups all-purpose flour
2 teaspoons fine sea salt
1 teaspoon ground black pepper
vegetable oil, for frying
1 small cauliflower, cut into 1-inch florets
4 ounces green beans, halved
1 fennel bulb, trimmed and sliced into 1-inch pieces
1 cup garbanzo beans, drained and rinsed
1 lemon, cut into 1/4-inch slices
1 cup mayonnaise
2 tablespoons fresh lemon juice (from about 1/2 lemon)

Steps:

For the fritto misto: In a medium bowl, mix together the flour, salt and pepper. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.).
Mix the egg and water together to make the egg wash. Dip the cauliflower, green beans, fennel, garbanzo beans, and lemon slices in the egg wash, then dredge in the flour to coat. Fry the dredged ingredients for 1 to 3 minutes until lightly browned. Drain on paper towels.
For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl.
Arrange the fritto misto on a platter and serve with the lemon mayonnaise.
If you don't want the lemon mayo, a good squeeze of fresh lemon does the trick too! Try this with other vegetables too. I'm going to do eggplant and zucchini next.

Nutrition Facts : Calories 541.6, Fat 22.3, SaturatedFat 3.5, Cholesterol 68.2, Sodium 1831.5, Carbohydrate 77.1, Fiber 9.8, Sugar 6.2, Protein 12.9

FRITTO MISTO

Fritto Misto image

Provided by Giada De Laurentiis

Time 20m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 cup packed fresh basil leaves
1/4 cup pistachio nuts
3 tablespoons olive oil
1 teaspoon lemon zest
1 clove garlic, smashed and peeled
1/3 cup mayonnaise
1/4 cup freshly grated Parmigiano-Reggiano
1/2 teaspoon kosher salt
Grapeseed or vegetable oil, for deep-frying
1 cup rice flour
1/4 cup cornstarch
1/4 cup fine polenta
1/4 teaspoon freshly ground black pepper
Kosher salt
1 pound medium shrimp, peeled and deveined
1 pound calamari, bodies cut into 1/2-inch rings
Lemon wedges, for serving

Steps:

For the sauce: Combine the basil, pistachios, olive oil, lemon zest and garlic in a food processor. Pulse until roughly pureed. Remove the contents to a small bowl and stir in the mayonnaise and Parmigiano-Reggiano. Season with the salt.
For the seafood: Fill a heavy-bottomed Dutch oven with 3 inches of oil and heat to 350 degrees F.
Whisk together the rice flour, cornstarch, polenta, pepper and 1/2 teaspoon salt in a medium bowl. Working in batches, dredge the shrimp and calamari in the flour mixture and add to the hot oil, being careful not to overcrowd the pan and drop the temperature. Fry until light golden brown and cooked through, 1 to 2 minutes. Use a spider to remove the seafood to a paper towel-lined tray and season with a pinch of salt. Continue with the remaining shrimp and calamari. Serve hot alongside the pesto dipping sauce and lots of lemon wedges.

Tips

Use a variety of vegetables to create a colorful and flavorful fritto misto. Root vegetables, tender greens, alliums, and mushrooms are all good options.
Cut the vegetables into uniform pieces so that they cook evenly.
Coat the vegetables in a light batter before frying. This will help them to stay crispy.
Fry the vegetables in hot oil until they are golden brown and crispy.
Drain the vegetables on paper towels before serving. This will help to remove any excess oil.
Serve the fritto misto with a dipping sauce of your choice. Lemon mayonnaise, ranch dressing, or marinara sauce are all good options.

Conclusion

Vegetable fritto misto is a delicious and easy-to-make appetizer or side dish. It is a great way to use up leftover vegetables and it is also a healthy way to get your daily dose of vegetables. The lemon mayonnaise dipping sauce adds a bright and tangy flavor to the fritto misto. So next time you are looking for a quick and easy recipe that is also delicious and healthy, give vegetable fritto misto a try.

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