Vegetable Fritto Misto with Lemon Mayonnaise

Crispy, golden perfection meets zesty dipping delight in this Vegetable Fritto Misto with Lemon Mayonnaise. This Italian-inspired appetizer or snack features an irresistible medley of zucchini, carrots, red bell pepper, and cauliflower, lightly coated in a delicate batter made with chilled sparkling water for an airy crunch. Quick-fried to golden perfection, the vegetables are paired with a creamy lemon mayonnaise infused with fresh lemon zest, juice, garlic powder, and parsley, delivering a tangy, herbaceous kick. Perfect for sharing, this crowd-pleasing fritto misto is an elegant yet approachable dish ideal for entertaining, snacking, or as a show-stopping side. Serve hot, fresh, and irresistibly crisp for a restaurant-quality experience at home.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 2 medium Carrot
• 1 large Red bell pepper
• 2 cups Cauliflower florets
• 1 cup All-purpose flour
• 0.25 cup Cornstarch
• 1 teaspoon Baking powder
• 1 cup Chilled sparkling water
• 0.5 teaspoon Salt
• 4 cups Vegetable oil (for frying)
• 0.5 cup Mayonnaise
• 1 tablespoon Lemon juice
• 1 teaspoon Lemon zest
• 0.25 teaspoon Garlic powder
• 1 tablespoon Fresh parsley (chopped)

Directions

Step 1

Wash and prepare the vegetables: slice the zucchini into thin rounds, cut the carrots into matchsticks, slice the red bell pepper into strips, and trim the cauliflower into bite-sized florets.

Step 2

In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.

Step 3

Gradually add the chilled sparkling water to the flour mixture while whisking, creating a smooth and slightly thick batter. Place in the refrigerator to keep cold.

Step 4

Heat the vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure consistent frying temperature.

Step 5

Dip prepared vegetables into the cold batter, allowing any excess to drip off, and carefully lower them into the hot oil in small batches.

Step 6

Fry the vegetables for 2-3 minutes, or until golden and crisp. Use a slotted spoon to remove them from the oil and transfer to a paper towel-lined plate. Repeat with remaining vegetables.

Step 7

To make the lemon mayonnaise, whisk together mayonnaise, lemon juice, lemon zest, garlic powder, and chopped parsley in a small bowl. Adjust seasoning to taste.

Step 8

Serve the hot vegetable fritto misto immediately with the tangy lemon mayonnaise on the side for dipping.

Nutrition Facts

Serving size	(2153.1g)

Amount per serving	% Daily Value*
Calories	9693.9

Total Fat 1035.0g	0%
Saturated Fat 143.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 117.6mg	0%
Sodium 3913.6mg	0%
Total Carbohydrate 178.5g	0%
Dietary Fiber 16.7g	0%
Total Sugars 27.9g
Protein 21.2g	0%

Vitamin D 0IU	0%
Calcium 154.5mg	0%
Iron 8.5mg	0%
Potassium 1860.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 92.1%

Protein: 0.8%

Carbs: 7.1%