Vegetable Fritto Misto

INGREDIENTS

• 1/2 cup of all purpose flour

• 1/2 cup of semolina flour

• 2 tsp of baking powder

• 1 tsp of salt

• 1 cup of cold water

• 3 Tbls of extra virgin olive oil

• 6 cups of vegetable oil for deep frying

• 15 cauliflower florets

• 1 zucchini, sliced into circles

• 1 pound of baby portabella mushrooms, cut in half

• 1 medium yellow onion, sliced into rings

• 8 baby artichokes, trimmed, quartered and soaked in water with lemon.

• 8 asparagus spears

• Season with salt and fresh ground black pepper

  PREPARATION

• In a medium size bowl, mix together the flours, baking powder and salt.

• Slowly mix in the water and oil to make the batter.

• In a large pot heat the vegetable oil to 370 degrees.

• Dip the vegetables into the batter and deep fry until golden brown.

• Drain on a paper towel.

• Season with salt and pepper while hot.

http://www.great-chicago-italian-recipes.com/fritto_misto.html