Vegetable Fritto Misto

Vegetable Fritto Misto


  • 1/2 cup of all purpose flour

  • 1/2 cup of semolina flour

  • 2 tsp of baking powder

  • 1 tsp of salt

  • 1 cup of cold water

  • 3 Tbls of extra virgin olive oil

  • 6 cups of vegetable oil for deep frying

  • 15 cauliflower florets

  • 1 zucchini, sliced into circles

  • 1 pound of baby portabella mushrooms, cut in half

  • 1 medium yellow onion, sliced into rings

  • 8 baby artichokes, trimmed, quartered and soaked in water with lemon.

  • 8 asparagus spears

  • Season with salt and fresh ground black pepper


  • In a medium size bowl, mix together the flours, baking powder and salt.

  • Slowly mix in the water and oil to make the batter.

  • In a large pot heat the vegetable oil to 370 degrees.

  • Dip the vegetables into the batter and deep fry until golden brown.

  • Drain on a paper towel.

  • Season with salt and pepper while hot.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.