Vegetable Fritto Misto
| Yield: | 1 Servings |
| Categories: |
| 6 | c | Olive oil; for frying |
| 1/2 | c | Unbleached flour |
| 1/2 | c | Superfine semolina flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | c | Cold water |
| 3 | tb | Virgin olive oil |
| 1/2 | lb | Cauliflower, in florets; sliced 1/8" thick |
| 1/2 | lb | Broccoli, in florets; sliced 1/8" thick |
| 6 | md | Crimini mushrooms; halved |
| 1 | md | Zucchini, cut in; 1/4" thick rounds |
| 6 | Baby artichokes, outer leaves; quartered, trimmed and soaking in acidulated water | |
| 2 | Lemons, cut into; 1/8" thick rounds | |
| 2 | Lemons; in wedges | |
| 12 | Zucchini flowers | |
| Kosher salt to sprinkle |
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