Spring Fritto Misto - Edible Communities

This “mixed fry” of spring vegetables—asparagus, morels, snap peas, and more—is wonderfully fun and tasty. Don’t feel confined to the list of vegetables below—use what’s fresh and what you like. Know that the alcohol in the wine cooks off during frying. It’s used here for flavor and to keep the batter light, since alcohol cooks off faster than water. If you don’t want to use it, water will work just fine. If you want to make this more of a meal, consider adding shrimp, scallops, or chunks of fish to the mix. Spring Fritto Misto Don’t feel confined to the

Vegetable Fritto Misto – Field Company

Fritto Misto — Farm to Fork

spring Archives - Page 2 of 3 - Edible Communities

spring Archives - Page 2 of 3 - Edible Communities

Fritto misto recipe

spring Archives - Edible Communities

Shearwater Tavern Features Cuisine of Chef Fabian Di Paolo - Edible Monterey Bay

Artichokes Deep Fried Amy Glaze's Pommes d'Amour

spring Archives - Edible Communities

spring Archives - Edible Communities

Fritto Misto with Calabrian Chile Aioli

Edible Communities - Building community one dish, one recipe, one story at a time.

gave it a shot: broccoli rabe & lemon fritto misto with roasted red pepper yogurt sauce

The World's Best Artichoke is Crunchy, Crispy, and Creamy

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