Vegetable Fritto Misto with Lemon Mayonnaise
Crispy, golden perfection meets zesty dipping delight in this Vegetable Fritto Misto with Lemon Mayonnaise. This Italian-inspired appetizer or snack features an irresistible medley of zucchini, carrots, red bell pepper, and cauliflower, lightly coated in a delicate batter made with chilled sparkling water for an airy crunch. Quick-fried to golden perfection, the vegetables are paired with a creamy lemon mayonnaise infused with fresh lemon zest, juice, garlic powder, and parsley, delivering a tangy, herbaceous kick. Perfect for sharing, this crowd-pleasing fritto misto is an elegant yet approachable dish ideal for entertaining, snacking, or as a show-stopping side. Serve hot, fresh, and irresistibly crisp for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 2 medium Carrot
- 1 large Red bell pepper
- 2 cups Cauliflower florets
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Baking powder
- 1 cup Chilled sparkling water
- 0.5 teaspoon Salt
- 4 cups Vegetable oil (for frying)
- 0.5 cup Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 0.25 teaspoon Garlic powder
- 1 tablespoon Fresh parsley (chopped)
Instructions
Wash and prepare the vegetables: slice the zucchini into thin rounds, cut the carrots into matchsticks, slice the red bell pepper into strips, and trim the cauliflower into bite-sized florets.
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the chilled sparkling water to the flour mixture while whisking, creating a smooth and slightly thick batter. Place in the refrigerator to keep cold.
Heat the vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure consistent frying temperature.
Dip prepared vegetables into the cold batter, allowing any excess to drip off, and carefully lower them into the hot oil in small batches.
Fry the vegetables for 2-3 minutes, or until golden and crisp. Use a slotted spoon to remove them from the oil and transfer to a paper towel-lined plate. Repeat with remaining vegetables.
To make the lemon mayonnaise, whisk together mayonnaise, lemon juice, lemon zest, garlic powder, and chopped parsley in a small bowl. Adjust seasoning to taste.
Serve the hot vegetable fritto misto immediately with the tangy lemon mayonnaise on the side for dipping.
Nutrition Facts
Calories |
9694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1035.0 g | 1327% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 27.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1861 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
