Recipe: Fritto Misto di Verdura (Mixed Fried Vegetables), Vegetable Tempura for Michele,

Hi Michele :-) Here are two recipes that I found for you. One is for the classic Italian version of deep fried vegetables, Fritto Misto, and the other for Vegetable Tempura, the classic Japanese version of deep fried vegetables. I hope that one of them is what you are looking for.

Fritto Misto di Verdura (Mixed Fried Vegetables)
Source: Mario Batali
Yield: 6 servings

1/4 pound sweet peas in pod
1/4 pound green beans, ends snapped off
1 head broccoli, cut into thin spears
1 bunch scallions, root ends and greens removed
1 zucchini, cut into 1/2-inch thick rounds
1 summer squash, cut into 1/2-inch thick rounds
1 sweet yellow bell pepper, cored and cut into 1/2-inch thick strips
3 lemons, cut into wedges
2 cups cornstarch
2 quarts extra virgin olive oil, for frying
Salt, to taste

Heat the oil in a deep pan with a basket until just smoking. In a wide, shallow bowl, mix half the vegetables and 1/3 of the lemon wedges. Sprinkle with 1 cup cornstarch and toss quickly with hands to coat. Toss into a large strainer with a handle and bat against hands to remove excess cornstarch. Drop the coated vegetables and lemons into the oil and cook until golden brown and crispy (about 2 minutes).

Remove to a plate lined with paper towels to drain. Immediately repeat with the 1/3 of the remaining lemons and all remaining vegetables. Season the hot fried foods with salt and serve immediately with fresh lemon wedges.

Vegetable Tempura
Source: Cathy Lowe

Vegetable oil
Zucchini, sliced into 1/2-inch slices
Broccoli florets
Flour
Carrots, 1/4-inch dice
Cauliflower florets
Tempura batter (recipe below from Wolfgang Puck))

Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess. Dip vegetables into batter and carefully place in oil to fry. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce.

DIPPING SAUCE FOR VEGGIES
2 scallions, sliced
2 tablespoons rice wine vinegar
1/2 cup soy sauce
1 tablespoon ginger, grated

Combine all ingredients in bowl. Stir to combine. Serve with deep-fried vegetables.

Tempura Batter:
1/4 cup rice flour
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup cornstarch
1 tablespoon salt
1 teaspoon cayenne
3 cups soda water