The first time I remember encountering and falling in love with Fritto Misto, I (as a college student) was sitting in a Venetian cafe on the Grand Canal, in view of the Rialto Bridge with my mom and dad. It was a beautiful day with clear blue skies. We were there celebrating Mother’s Day, watching the gondolas and water taxis pass by. Then it was a heaping plate of beautifully fried seafood. It was one of the best meals of my life. I have had it since then, but none quite as good. Tonight, my husband and I decided to try it out at home. Instead of frying a mix of seafood, we decided to to a vegetable Fritto Misto. This recipe would work with any mix of vegetables. We did zucchini, carrots, and potatoes. We took an Emeril Lagasse recipe and veganized it.
- 2 cups of all purpose flour
- 1/2 cup of olive oil
- 3 eggs worth of Ener-G Egg Replacer
- Water (for thinning out the batter)
- Salt and Pepper
- Canola Oil for Frying
- summer squash
- or whatever vegetable you want
Heat Canola Oil to 350 degrees. Once oil is hot dredge vegetables through batter and gingerly drop in the oil. Fry till golden brown. When you pull them out of the fryer. Place them onto of a plate with a paper towel to drain grease. Sprinkle with salt. Serve immediately. If you want, you can put them in a warming drawer until you have fried up all the veggies.
- Yellow Mustard
- Creole Mustard
- and a touch of vinegar