Fritto Misto with Saffron Aioli
Fritto Misto with Saffron Aioli
Ingredients
For the Saffron Aioli
- 1 pinch saffron threads
- 1/2 lemon, for juice
- 1/2 cup mayonnaise
- 1 clove garlic, minced
For the Fritto Misto
- 1 bulb fennel, sliced
- 2 zucchini, sliced into rounds
- 1 bunch asparagus, spears
- 1 head radicchio, leaves separated
- 1 head Romanesco broccoli, broken into florets
- 1 1/2 cups plain flour
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Place a small pinch of saffron threads into a small bowl. Squeeze the juice from half a lemon over the saffron. Allow it to infuse for 5 minutes.
⏱️ 5 min
- 2
In another bowl, add the mayonnaise. Mince 1 clove of garlic and add it to the mayonnaise. Pour the saffron and lemon juice mixture into the mayonnaise and garlic. Stir all the ingredients together thoroughly until well combined. Set aside.
⏱️ 5 min
- 3
Prepare the vegetables: Slice the fennel into thin pieces, cut the zucchini into thin rounds, prepare the asparagus spears, separate the radicchio leaves, and break the Romanesco broccoli into small, manageable florets.
⏱️ 10 min
- 4
Place the plain flour in a bowl. Season the flour generously with salt and pepper, mixing well.
⏱️ 2 min
- 5
Pour vegetable oil into a deep pan or pot suitable for deep frying. Heat the oil to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 6
Working in batches, take a selection of the prepared vegetables. Lightly dredge the vegetables in the seasoned flour, ensuring an even coating. Shake off any excess flour.
⏱️ 10 min
- 7
Carefully place the floured vegetables into the hot oil. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking. Fry until the vegetables are golden brown and crispy, about 2-4 minutes per batch.
⏱️ 10 min•🌡️ 350
- 8
Once fried, remove the vegetables from the hot oil using a slotted spoon or tongs. Transfer them to a wire rack placed over paper towels to drain any excess oil.
⏱️ 3 min
- 9
Serve the Fritto Misto immediately while hot, accompanied by the prepared Saffron Aioli for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Fritto Misto with Saffron Aioli
For the Saffron Aioli
- 1 pinch saffron threads
- 1/2 lemon, for juice
- 1/2 cup mayonnaise
- 1 clove garlic, minced
For the Fritto Misto
- 1 bulb fennel, sliced
- 2 zucchini, sliced into rounds
- 1 bunch asparagus, spears
- 1 head radicchio, leaves separated
- 1 head Romanesco broccoli, broken into florets
- 1 1/2 cups plain flour
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Place a small pinch of saffron threads into a small bowl. Squeeze the juice from half a lemon over the saffron. Allow it to infuse for 5 minutes.
⏱️ 5 min - 2
In another bowl, add the mayonnaise. Mince 1 clove of garlic and add it to the mayonnaise. Pour the saffron and lemon juice mixture into the mayonnaise and garlic. Stir all the ingredients together thoroughly until well combined. Set aside.
⏱️ 5 min - 3
Prepare the vegetables: Slice the fennel into thin pieces, cut the zucchini into thin rounds, prepare the asparagus spears, separate the radicchio leaves, and break the Romanesco broccoli into small, manageable florets.
⏱️ 10 min - 4
Place the plain flour in a bowl. Season the flour generously with salt and pepper, mixing well.
⏱️ 2 min - 5
Pour vegetable oil into a deep pan or pot suitable for deep frying. Heat the oil to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 6
Working in batches, take a selection of the prepared vegetables. Lightly dredge the vegetables in the seasoned flour, ensuring an even coating. Shake off any excess flour.
⏱️ 10 min - 7
Carefully place the floured vegetables into the hot oil. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking. Fry until the vegetables are golden brown and crispy, about 2-4 minutes per batch.
⏱️ 10 min•🌡️ 350 - 8
Once fried, remove the vegetables from the hot oil using a slotted spoon or tongs. Transfer them to a wire rack placed over paper towels to drain any excess oil.
⏱️ 3 min - 9
Serve the Fritto Misto immediately while hot, accompanied by the prepared Saffron Aioli for dipping.