Fritto Misto Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Sifted flour,
1 1/2 tsp: Salt,
1/4 tsp: Freshly ground pepper,
4: Eggs seperated,
12 ounce: Beer,
4 tbsp: Melted butter,
Directions:
Fritto Misto
Pieces of vegetables, fish, seafood, cheese Oil for deep frying
Sift together the flour, salt and pepper. Beat the egg yolks until
light. Add the beer and mix into the dry ingredients, stirring only
until well-blended. Stir in the butter. Let stand at room
temperature for 1 1/2 hours. Beat the egg whites until stiff, then
fold into the batter. Heat the fat to 375 F. Dip pieces of
vegetables, fish, seafood and cheese into the batter and fry until
golden borwn for 2 or 3 minutes.
VARIATIONS...
Almost any vegetable, fish or seafood wil do in one form or another
for a mixed fry.
Especially recommended...
ONIONS/cut into 1/4 inch rings and coat with flour before dipping
into the batter.
EGGPLANT/Slice without peeling into half moons or rectangular fingers
about 1/2 inch thick. Coat with flour before dipping into batter.
CAULIFLOWER/break into flowerets.
BROCCOLI/Peel stems and cut vegetables into bite-size flowerets.
TOMATOS/Do not peel. Cut into 1/2-inch slices. Discard the seeds and
coat w/flour before dipping into batter.
CHEESE/Use Gruyere, Swiss, or fontina cheese cut into 1-inch squares
and 1/2 inch thick.
SHRIMP/Shell and devein raw shrimp, leaving the last segment of the
tail intact. Wash and dry with paper toweling. Dip n flour before
dipping into batter.
CRABMEAT/Select large pieces of lump crabmeat. Dust w/flour before
dipping into batter.
OYSTERS/Use whole. Dust w.flour before dipping into batter.
LOBSTER or ROCK LOBSTER TAIL/Cut meat into 1/2 inch medallions. Dust
w/flour before dipping into batter.
FISH FILLETS/Cut into strips about 1-inch wide. Dust w.flour flour
before dipping into batter.
Source from luhu.jp
Pieces of vegetables, fish, seafood, cheese Oil for deep frying
Sift together the flour, salt and pepper. Beat the egg yolks until
light. Add the beer and mix into the dry ingredients, stirring only
until well-blended. Stir in the butter. Let stand at room
temperature for 1 1/2 hours. Beat the egg whites until stiff, then
fold into the batter. Heat the fat to 375 F. Dip pieces of
vegetables, fish, seafood and cheese into the batter and fry until
golden borwn for 2 or 3 minutes.
VARIATIONS...
Almost any vegetable, fish or seafood wil do in one form or another
for a mixed fry.
Especially recommended...
ONIONS/cut into 1/4 inch rings and coat with flour before dipping
into the batter.
EGGPLANT/Slice without peeling into half moons or rectangular fingers
about 1/2 inch thick. Coat with flour before dipping into batter.
CAULIFLOWER/break into flowerets.
BROCCOLI/Peel stems and cut vegetables into bite-size flowerets.
TOMATOS/Do not peel. Cut into 1/2-inch slices. Discard the seeds and
coat w/flour before dipping into batter.
CHEESE/Use Gruyere, Swiss, or fontina cheese cut into 1-inch squares
and 1/2 inch thick.
SHRIMP/Shell and devein raw shrimp, leaving the last segment of the
tail intact. Wash and dry with paper toweling. Dip n flour before
dipping into batter.
CRABMEAT/Select large pieces of lump crabmeat. Dust w/flour before
dipping into batter.
OYSTERS/Use whole. Dust w.flour before dipping into batter.
LOBSTER or ROCK LOBSTER TAIL/Cut meat into 1/2 inch medallions. Dust
w/flour before dipping into batter.
FISH FILLETS/Cut into strips about 1-inch wide. Dust w.flour flour
before dipping into batter.
Source from luhu.jp
Tags
Dips