Fritto misto

 
                                FRITTO MISTO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Dips
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Sifted flour
    1 1/2   ts           Salt
      1/4   ts           Freshly ground pepper
    4                    Eggs seperated
   12       oz           Beer
    4       tb           Melted butter
 
   Fritto Misto
   
   Pieces of vegetables, fish, seafood, cheese Oil for deep frying
   
   Sift together the flour, salt and pepper. Beat the egg yolks until light.
   Add the beer and mix into the dry ingredients, stirring only until
   well-blended.  Stir in the butter. Let stand at room temperature for 1 1/2
   hours. Beat the egg whites until stiff, then fold into the batter.  Heat
   the fat to 375 F.  Dip pieces of vegetables, fish, seafood and cheese into
   the batter and fry until golden borwn for 2 or 3 minutes.
   
   VARIATIONS...
   
   Almost any vegetable, fish or seafood wil do in one form or another for a
   mixed fry.
   
   Especially recommended...
   
   ONIONS/cut into 1/4 inch rings and coat with flour before dipping into the
   batter.
   
   EGGPLANT/Slice without peeling into half moons or rectangular fingers about
   1/2 inch thick. Coat with flour before dipping into batter.
   
   CAULIFLOWER/break into flowerets.
   
   BROCCOLI/Peel stems and cut vegetables into bite-size flowerets.
   
   TOMATOS/Do not peel. Cut into 1/2-inch slices. Discard the seeds and coat
   w/flour before dipping into batter.
   
   CHEESE/Use Gruyere, Swiss, or fontina cheese cut into 1-inch squares and
   1/2 inch thick.
   
   SHRIMP/Shell and devein raw shrimp, leaving the last segment of the tail
   intact.  Wash and dry with paper toweling. Dip n flour before dipping into
   batter.
   
   CRABMEAT/Select large pieces of lump crabmeat. Dust w/flour before dipping
   into batter.
   
   OYSTERS/Use whole. Dust w.flour before dipping into batter.
   
   LOBSTER or ROCK LOBSTER TAIL/Cut meat into 1/2 inch medallions. Dust
   w/flour before dipping into batter.
   
   FISH FILLETS/Cut into strips about 1-inch wide. Dust w.flour flour before
   dipping into batter.
  
 
 
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