Vegetable Fritto Misto with Lemon Mayonnaise

• Vegetable oil, for frying
• 2 large eggs, lightly beaten
• 1 1/2 cups all-purpose flour
• 2 teaspoons fine salt
• 1 teaspoon freshly ground black pepper
• 1 small cauliflower, cut into 1-inch florets
• 4 ounces green beans, halved
• 1 fennel bulb, trimmed and sliced 1/4 inch thick
• 1 cup canned garbanzo beans, drained and rinsed
• 1 lemon, sliced 1/4 inch thick
• 1 cup mayonnaise
• 2 tablespoons fresh lemon juice (from 1 lemon)

1. In a large, heavy-bottomed saucepan, pour enough oil to fill the pan a third of the way.
2. Heat over medium heat until a deep frying thermometer inserted in the oil reaches 375F.
3. (If you dont have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.)
4. While the oil heats, in a medium bowl, mix together the eggs and 2 tablespoons water.
5. In another medium bowl, mix together the flour, salt, and pepper.
6. Dip the cauliflower in the egg mixture, allowing any extra egg mixture to drip off.
7. Dredge the cauliflower in the flour mixture.
8. Fry the cauliflower for 1 to 3 minutes, until lightly browned.
9. Drain on paper towels.
10. Repeat the battering and frying with the green beans, fennel, garbanzos beans, and finally the lemon slices.
11. In a small bowl, whisk together the mayonnaise and lemon juice until smooth.
12. Arrange the fritto misto on a platter and serve with the lemon mayonnaise.

vegetable oil, eggs, flour, salt, freshly ground black pepper, cauliflower, green beans, fennel bulb, garbanzo beans, lemon, mayonnaise, lemon juice

Taken from www.epicurious.com/recipes/food/views/vegetable-fritto-misto-with-lemon-mayonnaise-386888 (may not work)