Fritto Misto
- About 8 cups vegetable oil
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups chilled club soda
- Lemon wedges for serving
- medium heavy pot
- a deep-fry thermometer
- a spider or slotted spoon
- Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 8 cups). Heat over medium-high until thermometer registers 350u0b0F.
- Meanwhile, whisk 1 cup all-purpose flour, 1 cup cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl. Whisk in 2 cups chilled club soda just to blend (a few lumps are okay; just don't overmix). Dip one-fourth of mixed vegetables, seafood, and herbs (see "Fritto Misto Favorites," below) into batter, letting excess drip back into bowl. Fry, turning occasionally to cook evenly and gently, separating as needed, until golden and crisp, 1-3 minutes. Using a spider or slotted spoon, transfer to a paper towel-lined wire rack; season with salt. Repeat 3 more times with remaining ingredients, returning oil to 350u0b0F between batches. Serve with lemon wedges.
vegetable oil, flour, cornstarch, baking powder, kosher salt, club soda, lemon wedges, heavy pot, thermometer
Taken from www.epicurious.com/recipes/food/views/-fritto-misto-51252640 (may not work)