Description
We’ve put together a vegan spin on a Fritto Misto, a traditional Italian fried seafood dish similar to Japanese tempura. Crispy, crunchy and perfectly seasoned, this is fried, snacky deliciousness at its best.
Ingredients
Units
- peanut or canola oil for frying
- 2 1/2 cups rice flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 1/2 cups beer
- 1 bunch broccolini, separated into florets
- 1 fennel bulb, thinly sliced
- 1 small delicata squash, seeded and thinly sliced
- 1 lemon, thinly sliced, plus additional wedges for serving
Instructions
- Pour about 10 cm of oil into a large saucepan and preheat to 190 degrees C.
- In a large bowl, whisk together the rice flour, baking powder and salt. Add the beer and stir until a smooth batter forms. Add more rice flour or some water if necessary, until a thin pancake batter-like consistency is reached.
- One at a time, dip the vegetables into the batter and tap off any excess against the side of the bowl, so only a thin layer remains. Fry in batches for 2 to 4 minutes until crisp and lightly golden. Drain on paper towels and season with salt.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Mains
- Method: Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 323.84kcal
- Sugar: 3.19g
- Sodium: 969.36mg
- Fat: 1.59g
- Saturated Fat: 0.41g
- Unsaturated Fat: 0.85g
- Trans Fat: 0g
- Carbohydrates: 63.86g
- Fiber: 4.45g
- Protein: 6.15g
- Cholesterol: 0mg
