Misto Fritto Vegetariano* Recipe

Make batter

In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, and black pepper. In a separate small bowl, lightly beat the egg. Slowly add the cold sparkling water to the beaten egg, then pour the wet mixture into the dry ingredients and whisk just until combined. The batter should be slightly lumpy and thin enough to coat vegetables—adjust with a tablespoon of water if too thick. Keep batter chilled in the refrigerator until ready to use.

Prepare vegetables

Wash all vegetables. Trim ends of the zucchini and slice into 1/4-inch rounds. Cut the half eggplant into 1/4-inch rounds (salt lightly and pat dry if very moist). Remove seeds and core from the bell peppers; cut into 1/2-inch-wide strips. Peel and cut the small red onion into 1/4-inch rings or half-rings. Wipe mushrooms clean and leave whole if small or halve if larger. Pat all pieces dry with paper towels to remove surface moisture (this helps batter adhere and reduces oil splatter).

Bring oil to temperature

Pour vegetable oil into a wide, heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (approximately 1–2 cups depending on pan). Heat oil over medium-high heat until it reaches 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and float up immediately with steady bubbling.

Fry vegetables

Working in small batches to avoid crowding, dip each vegetable piece into the chilled batter, letting excess drip off for one second, then carefully slide into the hot oil. Fry until golden and crisp, about 2–3 minutes per batch depending on size — zucchini, eggplant and onion typically 2–2.5 minutes, peppers 2–3 minutes, mushrooms 2 minutes. Turn pieces once if needed so they brown evenly. Use a slotted spoon or spider to remove fritti and transfer to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle a little sea salt over each batch immediately after frying.

Finish and serve

When all vegetables are fried, arrange them on a serving platter. Sprinkle with freshly chopped parsley and the optional grated Parmesan or vegan alternative. Serve hot with lemon wedges on the side for squeezing and an extra pinch of fine sea salt available for guests. Recommended dipping sauces: marinara, aioli, or a light yogurt-herb dip.

Cleanup tip: Let oil cool, then strain through a fine sieve if you plan to reuse; otherwise discard according to local disposal rules.