Vegetable fritto misto with lemon mayonnaise

  • Preparation Time8 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyEasy

For the Vegetable fritto misto

180g plain flour
2 tsp fine sea salt
1 tsp ground black pepper
Vegetable oil, for frying
1 small cauliflower, cut into 3cm florets
110g green beans, halved
1 fennel bulb, trimmed and sliced into 3cm pieces
250g chickpeas, drained and rinsed
1 lemon, cut into 1cm slices

For the Lemon mayonnaise

225ml mayonnaise
2 tbsp fresh lemon juice (from about 1/2 lemon)
For the Vegetable fritto misto:
In a medium bowl, mix together the flour, salt and pepper. In a large heavy-based saucepan, pour enough oil to fill the pan about a third of the way.
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 190°C. (If you don't have a thermometer a cube of bread will brown in about 1 minute.)
Dredge the cauliflower, green beans, fennel, chickpeas and lemon slices in the flour. Fry the dredged ingredients for one to three minutes until lightly browned. Drain on kitchen paper.

For the Lemon mayonnaise:
In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl.

Arrange the fritto misto on a platter and serve with the lemon mayonnaise.

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