Fritto Misto

Serves: 2

Irwin Berge

1 January 1970

Based on User reviews:

48

Spice

49

Sweetness

51

Sourness

40

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1

Salami (four 1/2-inch cubes)

4

Chicken Livers

4

Onions (pickled cippolini)

2 cups

Rice Flour

2 tbsps

Oregano (dried)

1 tbsp

Dried Parsley

1

Salt

1

Ground Black Pepper

2 cups

All-Purpose Flour

2 tbsps

Red Pepper Flake

1 tbsp

Garlic Powder

1 tbsp

Italian Seasoning (dried)

1

Club Soda

1

Vegetable

8

String Beans

1

Red Bell Pepper (four 1/2-inch-wide strips)

1

Yellow Bell Pepper (four 1/2-inch-wide strips)

1

Zucchini (four 1/2-inch-wide strips)

Directions:

1

Special equipment: 8 wooden skewers Skewer 1 bocconcini and 1 salami on each of 4 skewers

2

Skewer 1 chicken liver and 1 onion on each of the remaining 4 skewers

3

Make a dredge of 1 cup rice flour, oregano, parsley and some salt and pepper

4

Make a batter by combining the remaining 1 cup rice flour with the all-purpose flour, red pepper flakes, garlic powder and Italian seasoning

5

Pour in the club soda a little bit at a time and whisk until the batter is just slightly loosened and the whisk won't stand up

6

Keep on an ice bath

7

Fill a Dutch oven just under halfway with oil and heat over medium-high heat to 350 degrees F

8

Working in batches, dip each skewer, and then the peppers and zucchini, in the batter and fry until golden brown, 3 to 5 minutes

9

Drain on paper towels, season with salt and a spray of lemon juice

10

Pile onto plates and devour