Fritto Miseo

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Preparation time: 15 minutes
Cooking time: 15 minutes

Difficulty: Medium - experience needed
Serves: 6

Dietary guidance: v n 

Tags: fried · snack · italian · side · appetizer · vegetables · fritto · misto ·


10 stalks of asparagus
2 peppers
1 zucchini
1 cup of oil (for frying)

3/4 cup of cornstarch
¼ cup of flour
1 tsp. of baking powder
1 ½ teaspoons of salt
½ teaspoon black pepper
½ teaspoon of garlic powder
½ teaspoon Italian seasoning
½ cup of water
1 egg


Clean your asparagus, zucchini and peppers and dry them. Cut the zucchini into very thin slices (You can make them however thin or thick you like, but they will fry better when they are thin and taste even crispier.) Cut the top of your pepper off and clean the inside, making sure to remove all of the seeds and white skin. Slice. Cut your asparagus (my trick for making sure I get the good asparagus is to just snap them by hand, where they naturally snap, is what you will want to get rid of.)

Mix all of your dry ingredients, the cornstarch, flour, baking soda, salt, black pepper, garlic powder and Italian seasoning. Then add your water and egg and beat lightly.

Use a deep enough pan to fry. Set your stove on high heat and put the oil in the pan. You will want to wait for it to really heat up before beginning to fry. Once it is hot, dip your vegetables in the batter and carefully immerse in the oil. Allow each side to fry for at least two minutes. Take the vegetables and put on a wire rack to cool. Salt lightly and enjoy!!


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