Vegetable Fritto Misto

Vegetable Fritto Misto

Prep Time


Cook Time




A favorite in Italy, fritto misto (mixed fry) is an assortment of bite-size pieces of vegetables or other foods that are dipped in batter and deep-fried. These crispy morsels make an inviting appetizer, especially when paired with a garlickly aioli.

Recipe courtesy of Williams-Sonoma


  • 6 baby artichokes
  • 3 cups buttermilk
  • 1 pound pencil-thin asparagus, ends trimmed
  • 1 lemon, ends trimmed, thinly sliced
  • 1 pound green beans, ends trimmed
  • 1 1⁄2 cups all-purpose flour
  • 1 1⁄2 cups semolina flour
  • Canola oil for frying
  • Salt, to taste
  • Lemon-garlic aioli for serving


  • 1 Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Trim the stem end and slice the artichoke lengthwise into 1/4-inch-thick slices. Place in a bowl and add buttermilk to coat. Place the asparagus, lemon and green beans in separate bowls and add buttermilk to coat.
  • 2 In a large bowl, using a fork, stir together the all-purpose and semolina flours.
  • 3 Pour oil into a deep fryer according to the manufacturers instructions and heat to 375°F on a deep-frying thermometer. Line a baking sheet with paper towels.
  • 4 Working in batches, drain the artichokes well, coat with the flour mixture and shake off the excess. Fry the artichokes until golden and crispy, 1 to 3 minutes. Transfer the artichokes to the prepared baking sheet and season with salt. Repeat with the asparagus, lemon and green beans. Arrange the vegetables and lemon on a warmed platter. Serve with lemon-garlic aioli.



If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC