Fritto Misto

• Corn, grapeseed, or other neutral oil for deep-frying
• 1 medium zucchini, cut into chunks
• 1 large onion, peeled, sliced, and separated into rings
• 1 red bell pepper, cored, stemmed, and sliced
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• Black pepper to taste
• 1 egg
• 3/4 cup white wine or beer
• 1 pound or more assorted fish: peeled shrimp, cleaned and sliced squid, crabmeat, shucked clams, pieces of skate or finfish, etc.
• Coarse salt
• Lemon wedges or Aioli (page 603) for serving

1. Put at least 3 inches of oil in a large, deep saucepan; a larger pan with more oil will allow you to cook more at once.
2. Turn the heat to high and keep it there until the temperature reaches 350F (a pinch of flour will sizzle).
3. Then adjust the heat as necessary to maintain this temperature.
4. While the oil is heating, prepare the vegetables.
5. Make the batter: Combine 1 cup of the flour, the baking powder, salt, and pepper in a bowl; mix lightly with a fork.
6. Mix together the egg and wine, then stir the mixture into the batter until smooth; the mixture should be just about the consistency of pancake batter.
7. Dredge each piece of food lightly in the remaining flour, then dip into the batter and add to the oil.
8. Do not crowd the food; you will have to cook in batches.
9. Cooking time will be just as long as it takes for the pieces to become an appealing shade of gold, just 5 minutes or so.
10. Drain on paper towels, sprinkle with coarse salt, and serve immediately, with lemon wedges or aioli.

zucchini, onion, red bell pepper, flour, baking powder, salt, black pepper, egg, white wine, fish, salt, lemon wedges

Taken from www.epicurious.com/recipes/food/views/fritto-misto-385674 (may not work)