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Course Appetizer
Cuisine Italian
Servings 4


  • 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


  • 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.


This dish is made to order. The fried veggies will not keep well.
The dip you can refrigerate.