Autumn Fritto Misto

Name: Autumn Fritto Misto
Ingredients: 1 medium zucchini, cut into 1/2-inch-thick sticks; 3/4 cold club soda; Salt; 1 1/2 all-purpose flour; 1 large egg white; Vegetable oil, for frying; 1 red apple, cored and cut into thin rounds or 1/2-inch-thick sticks; 1/2 cold sparkling white wine, such as Prosecco; 1 pound head of cauliflower, cut into 1-inch florets; 1/2 cremini mushrooms, stems trimmed and caps halved

10 ingredients

3 steps

Ingredients

1 medium zucchini, cut into 1/2-inch-thick sticks
3/4 cold club soda
Salt
1 1/2 all-purpose flour
1 large egg white
Vegetable oil, for frying
1 red apple, cored and cut into thin rounds or 1/2-inch-thick sticks
1/2 cold sparkling white wine, such as Prosecco
1 pound head of cauliflower, cut into 1-inch florets
1/2 cremini mushrooms, stems trimmed and caps halved

Directions

1

Set a steamer basket over 1/2 inch of water in a medium saucepan. Cover and bring the water to a boil. Add the cauliflower, cover and steam over moderately high heat until crisp-tender, about 1 minute. Transfer the cauliflower to a plate and pat dry.
2

In a large saucepan, heat 2 inches of vegetable oil to 400°. Line a large rimmed baking sheet with paper towels. In a large bowl, whisk the flour with 1 teaspoon of salt. Add the club soda and sparkling wine and whisk until the batter is smooth. In a medium stainless steel bowl, beat the egg white until firm peaks form. Fold the egg white into the batter.
3

Working in batches, dip the cauliflower, zucchini, mushrooms and apple in the batter, letting any excess batter drip back into the bowl; add to the hot oil and fry, turning once, until golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fritto misto to the paper towels and season with salt. Serve right away.