Fritto Misto with Calabrian Chile Aioli

Easy · 23 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 1 delicata squash, deseeded (or any seasonal squash)
• 1/2 yellow onion
• 1/2 red bell pepper
• 1 lemon (sliced thinly and deseeded)
• 1/4 lb green beans
• 1/2 cup pitted green olives
• 1 cup AP flour
• 1/2 teaspoon salt
• 1 1/4 cup ice cold club soda
• 1 lemon for finishing
• Canola oil for frying
• *note: you can use any veggie for this recipe! Just make sure they are not too watery (ex.
• Tomatoes, cucumbers, jicama).
• 1 egg
• 1/2 teaspoon dijon mustard
• 2 teaspoon crushed calabrian chilis
• Juice of 1/2 lemon ( or 2 teaspoons any other acid like apple cider, distilled white, red wine,
• sherry vinegar)
• 3/4 teaspoon salt
• 1 medium garlic clove, minced finely
• 1 cup canola oil

Instructions

FRITTO

1. On medium heat, fill a heavy bottom pot with canola oil (at least 4 inches high) and heat until the temperature reaches 350 degrees. In a medium bowl whisk flour and salt until combined.
2. Add the club soda 1/2 cup at a time until you reach the desired consistency (similar to pancake batter). Cut your vegetables to desired shapes about 1 inch thick.
3. When the oil is up to temperature, dip your desired vegetables into the batter, coating them completely, and carefully drop in the oil. Fry vegetables until they are light golden color.
4. Using a spider or a slotted metal spoon, remove vegetables from the oil and place on a paper towel lined sheet tray to drain. Make sure to salt the fried vegetables immediately.
5. Serve with calabrian chili aioli and a squeeze of lemon.
6. (Note: I prefer to save the lemons until the very end as they burn easily and tend to splatter a bit of oil due to their water content).

SAUCE

7. In a food processor, combine all ingredients, excluding the canola oil, lemon juice, and vinegar. Once all ingredients have pureed, and while the machine is still running, slowly drizzle half of the canola oil. While pulsing the machine, slowly add the lemon juice, vinegar, and the rest of the oil, until you have reached the desired consistency.
8. *Note: If your aioli breaks, simply add one more egg yolk to the running food processor and slowly drizzle a bit more oil until it emulsifies again.
9. If using an immersion blender, place all ingredients into a vessel such as a large mason jar or a measuring cup (I recommend using whatever vessel that has come with your immersion blender). Trap the egg yolk under the blade of the immersion blender and turn on the power.
10. Do not lift the immersion blender for 45 seconds until about 75 percent of the mixture has emulsified. You may then lift the blender and stir it around to finish emulsifying the remaining mixture.

Tags: pepperplate-import

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