Fritto misto

While my short rib sauce was simmering, I had a bright idea to deep fry some vegetables. Tim has made Thomas Keller's recipe for fritto misto before and it usually turns out well. Plus, I already had oil in the wok.

I whipped up a half batch of the batter, which I now think was not enough. I set the batter at just thinner than pancake batter as the recipe called for, but it thickened in the hour it was supposed to sit. I think I should have gone thinner even.

So, I cut up some batons of McMullan carrots and prepped my broccoli. I doused the veg in the batter and fried them according to the recipe. I cheated on making an aioli but heating water and adding smashed garlic, then mixed it with some mayo.

You can see all the carrots stuck together and the broccoli, as I ran out of batter, got less and less coated. Plus, I think I put too much into the wok so that my heat dropped from the 375 I needed down to about 350. You know, it always drops later than I expect. So I thought they also turned out a bit greasy. All in all, I think I need to work on it.

I also grabbed a few shisitos and slung them around the last of the batter. Josh says he likes them better skillet fried anyway.