Fritto Misto Recipe
Tempura Battered | Portobello Mushrooms | Artichoke Hearts | Green Beans | Peppadew Peppers | Poblano Coulis
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Ingredients
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Fritto Misto Ingredients
Method
Directions
- 1
Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually add cold water until the batter reaches a smooth, thick consistency.
- 2
Prepare the Vegetables
Wash and prepare the portobello mushrooms, artichoke hearts, green beans, and peppadew peppers. Ensure they are all dry before battering.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Batter and Fry the Vegetables
Dip the prepared vegetables into the batter, allowing excess batter to drip off. Carefully place them in the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
- 5
Serve
Plate the fritto misto while hot and serve with your choice of dipping sauce or the poblano coulis.
