Beer-Battered Vegetable Fritto Misto Recipe

Ingredients

• 1 quart vegetable oil, for frying
• 6 spring onions (or scallions), trimmed and halved
• 1 cup asparagus, trimmed to 3-inch pieces
• 1 cup sliced zucchini
• 1 cup sliced yellow squash
• 5 squash blossoms
• 2 cups flour, divided
• 1 teaspoon salt
• 1 large egg yolk
• 12 ounces Italian lager such as Peroni
• 1 tablespoon Maldon salt, for serving
• Lemon wedges, for serving

Instructions

1. 1

   Heat the oil in a deep cast iron skillet or Dutch oven to 375 F.

2. 2

   Pat all the vegetables dry. Toss them in a large bowl with ½ cup flour and set aside.

3. 3

   In another large bowl, combine 1 ½ cups flour, salt, and the egg yolk. Stir until well combined.

4. 4

   Slowly add the lager, whisking until the consistency is like a thin pancake batter.

5. 5

   Fill a slightly larger bowl with ice water, then arrange the bowl with the batter into the bowl so that it stays chilled.

6. 6

   Working in batches, shake the excess flour from the vegetables and coat them in batter.

7. 7

   Immediately add the vegetables to the hot oil, being careful not to crowd the pot. Fry until golden, turning as needed, about 4-5 minutes.

8. 8

   Remove and drain the vegetables on a paper towel-lined plate. Repeat with the remaining batches.

9. 9

   While hot, sprinkle with Maldon, then serve with lemon wedges.