FRITTO MISTO WITH LEMON ROSEMARY DIP
This is such a beautiful dish, and very flavourful. Veggies fried in rosemary oil with a lemon rosemary mayo is a great dish to enjoy in the summer. You can use all sorts of vegetables, but I really like the zucchinis and cauliflower. The chickpeas get crispy but are still soft in the middle. And they all are lightly flavoured and scented with rosemary.
FRITTO MISTO WITH LEMON ROSEMARY DIP
Ingredients
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp salt
- 1 tsp ground black pepper
- vegetable oil for frying
- 3 sprigs rosemary
- 1 small cauliflower cut into 1-inch florets
- 1 zucchini cut into 1/4-inch slices
- 1 yellow zucchini cut into 1/4-inch slices
- 1 cup chickpeas drained and rinsed
- 1 lemon cut into 1/4-inch slices
Lemon Rosemary Dip
- ½ cup mayonnaise
- ½ cup greek yogurt
- ½ lemon zested and juiced
- 1 tbsp fresh rosemary chopped
Instructions
- For the Fritto Misto: In a medium bowl, mix together the flour, baking powder, salt and pepper. In a large saucepan, pour the oil to fill the pan about 1/3 of the way. Add the sprigs of rosemary to cold oil. Heat over medium heat until the rosemary starts to fry.
- Meanwhile, dredge the veggies and lemon slices in the flour. Fry the dredged vegetables and lemon slices in their own batches and fry for 1 to 3 minutes until lightly browned. Drain on paper towels. Sprinkle with salt while still hot.
- Serve immediately.
Lemon Rosemary Dip
- For the lemon rosemary dip: In a small bowl, mix the mayonnaise, greek yogurt, lemon juice, and zest together until smooth. Add chopped rosemary. Pour into a small dipping or serving bowl.
Notes
This dish is made to order. The fried veggies will not keep well.
The dip you can refrigerate.