Golden Fritto Misto
|Instant flour||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Egg||1 , separated|
|Dry vermouth||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Shrimp||6 Large, peeled and deveined|
|Firm fish fillets||1⁄4 Pound, cut into chunks|
|Zucchini/6 medium mushrooms / 6 frozen artichoke hearts, thawed / 1 japanese eggplant, trimmed and cut into 1/2 inch slices / combination||1 Medium, cut into 1/2 inch chunks|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Lemon wedges||4 (For Garnish)|
For batter: Combine flour, water, egg yolk, vermouth, salt and pepper in medium bowl and stir until smooth.
Beat egg white in separate bowl until stiff peaks form; fold into batter.
Dip seafood and vegetables into batter, coating well.
Let stand 10 minutes.
Meanwhile, heat oil for deep frying to 370°F; preheat oven to lowest setting.
Fry ingredients in batches until golden brown.
Remove with slotted spoon and drain well on paper towels; keep warm in oven while frying balance of ingredients.
Sprinkle seafood and vegetables with salt and pepper, garnish with lemon wedges and serve immediately.