Fritto Misto with Vibrant Mustard Dipping Sauce

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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.

Batter:

  • 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
Mix first 3 ingredients together; add water to thin till good batter consistency.  Season batter with salt and pepper.
Vegetables:
  • zucchini
  • carrots
  • potatoes
  • broccoli
  • cauliflower
  • 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.

Dipping Sauce: 

  • Yellow Mustard
  • Creole Mustard
  • and a touch of vinegar
Whisk together and serve.
Marinara also makes a nice dipping sauce for Fritto Misto.
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About Living Well

I am a vegan who loves food and loves life. Why am I vegan? Vegan living seemed to be a holistic way to live. Choosing to live as a vegan is helping me to live more environmentally conscious, more ethically, and more healthy. That said, I still wanted to be able to have foods that I loved. This site will be a place that I share ideas on living well and share vegan recipes. Some recipes are naturally vegan; other recipes I will take and veganize them. My influences in cooking are from my Granny (who is now 96 years old) who taught me how to make homemade buttermilk biscuits, syrup cookies, okra, and other southern comfort favorites; my mom, who knows how to host, and from living in places like London, Spain, and Costa Rica. When I am not cooking I am a professional artist. Cooking is just one more way I get to be creative. May these recipes inspire you, and may they always be delicious! P.S. If you want to check out my art, you can visit my website at: www.GraceWorksStudio.org.

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