Vegetable Fritto Misto with Lemon Mayonnaise

Name: Vegetable Fritto Misto with Lemon Mayonnaise
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 small cauliflower, cut into 1-inch florets; 1 fennel bulb, trimmed and sliced into 1-inch pieces; 355 milliliters all-purpose flour; 237 milliliters garbanzo beans, drained and rinsed; 113 grams green beans, halved; 1 teaspoon ground black pepper; 1 lemon, cut into 1/4-inch slices; 2 Tbsps fresh lemon juice (from about 1/2 lemon); 237 milliliters mayonnaise; 2 teaspoons fine sea salt; 6 servings Vegetable oil, for frying

Vegetable Fritto Misto with Lemon Mayonnaise is a dairy free and vegetarian recipe with 6 servings. This side dish has 454 calories, 7g of protein, and 31g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of sea salt, vegetable oil, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Cooking Oil

Equipment you will use

Sauce Pan

Bowl

Frying Pan

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.) Dredge the cauliflower, green beans, fennel, garbanzo beans, and lemon slices in the flour. Fry the dredged ingredients for 1 to 3 minutes until lightly browned.

Ingredients you will need

Chickpeas