Fritto Misto

• Vegan

• Produce

  • 12 Artichoke heart, thin slices
  • 12 Butternut squash, slices
  • 12 Green beans
  • 12 thin slices Orange or multi-color carrots
  • 12 Shiitake mushrooms
  • 12 Sweet potato, slices

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 Pinch Cayenne, powder
  • 2 tsp Kosher salt
  • 1/3 cup Rice flour
  • 1 Sea salt

• Oils & Vinegars

  • 3 cups Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 3/4 cup Beer, dark

Found on joyofkosher.com

Description

Directions

• 1. Line a baking sheet with a few layers of paper towels. 2. Fill a large bowl halfway full with ice and water. Nestle a smaller bowl in the large bowl on top of the ice water. Whisk beer, flour, rice flour, baking powder, cayenne, salt together in the smaller bowl.3. Pour evoo into a heavy bottomed pot or Dutch oven and place over medium heat. Clip a deep fry thermometer to the pot to monitor the oil’s temperature. 4. Meanwhile, as the oil heats up, get veggies ready for frying. Pat vegetables dry and arrange on a baking sheet or platter.Once oil reaches 360°F, dredge a few vegetables at a time in the batter and carefully place in hot oil. Fry for 2 to 3 minutes, until golden brown.5. Transfer cooked veggies to lined baking sheet and sprinkle with sea salt. Continue frying until all vegetables are cooked.6. Serve immediately with Garlicky Olive Tomato Dip, Wasabi Salmon Mayo, or Harissa Mayo.