Fritto Misto Of Ligurian Vegetables

Course : Italian
Serves: 6
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2 quarts extra-virgin olive oil
1 large egg
1 cup flour
1 cup water
2 tablespoons extra-virgin olive oil
2 cloves garlic -- sliced paper thin
1/4 cup cauliflower in 1/4 inch slices
1/4 cup raw zucchini in 1/4 inch slices
1/4 cup raw japanese eggplant in 1/4 inch slices
1/4 cup raw fennel in 1/4 inch slices
6 medium zucchini flowers
1 medium portobello mushroom -- in 1/4 inch slices
2 medium lemons -- in wedges
1/4 teaspoon salt -- to taste
1/4 teaspoon freshly-ground black pepper -- to taste

Preparation / Directions:

Heat oil to 375 degrees. 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A07)

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