Recipe - Fritto Misto Of Ligurian Vegetables

2 qt Extra virgin olive oil
1 Egg
1 cup Flour
1 cup Water
2 tablespoon Extra virgin olive oil
2 Cloves garlic; cut or sliced up paper
thin
One fourth cup Raw cauliflower; in 1/4"
slices
One fourth cup Raw zucchini; in 1/4" slices
One fourth cup Raw japanese eggplant; in
1/4" slices
One fourth cup Raw fennel; in 1/4" slices
6 Zucchini flowers
1 Portobello mushroom; in 1/4"
slices
2 Lemons; in wedges
Salt and pepper; to taste

Heat oil to 375 degrees F.

In a mixing bowl, mix together egg, flour, water, oil and garlic and whisk
until smooth. For one portion, dip one piece of each vegetable into batter
and drop into hot oil. Cook until dark golden brown and remove with
strainer to paper towels and drain. Serve hot with lemon wedges and salt
and pepper.

Yield: 6 servings as antipasto

Recipe by: MEDITERRANEAN MARIO #ME1A07

Posted to MCRecipe Digest V1 #1000 by Sue suechef@sover.net on Jan 10,
1998