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Fritto misto with sofrito dipping sauce

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer. Served with a delicious sofrito dipping sauce, this is the perfect pairing. 

SERVES
4
 TO
6

Ingredients

Sofrito Dipping Sauce

  • 1/4 cup (60 ml) olive oil
  • 1 yellow onion, minced
  • 4 cloves garlic, minced
  • 1 green bell pepper, seeded, and minced
  • 1 red bell pepper, seeded and minced
  • 1/2 cup (120 ml) red wine
  • 2 pounds of ripe tomatoes, grated on a box grater
  • 1 sprig rosemary, leaves only, chopped
  • Salt and pepper, to season

Fritto Misto

  • 1 cup (240 ml) milled arborio rice flour
  • 1/4 cup (60 ml) cornstarch
  • 1 cup (240 ml) fine corn flour
  • 1 tablespoon (15 ml) smoked paprika
  • Salt and pepper, to season
  • 1 1/2 cups (350 ml) milk
  • Vegetable oil, for deep-frying
  • 4 baby bok choy, halved
  • 1 bulb fennel, stems removed, halved, sliced ¼-inch (6 mm) thick
  • 1 celery root, peeled, halved, sliced ¼-inch (6 mm) thick
  • 1 acorn squash, halved and emptied, sliced ¼-inch (6 mm) thick
  • 20-30 green beans, tips removed

Garnish

  • Flat leaf parsley, for garnish
  • Lemon wedges, to serve

Directions

Sofrito Dipping Sauce

  1. Heat the oil in a non-reactive pan over medium heat and gently cook the onions and garlic, not allowing any browning, until translucent and soft, eight to 10 minutes.
  2. Add the green and red bell pepper and cook until they soften and fall apart.
  3. Add the wine and cook for two to three minutes to allow the alcohol to evaporate.
  4. Stir in the tomatoes and rosemary, season with salt and pepper. Bring to a simmer.
  5. Simmer gently, over very low heat, for 90 minutes, stirring occasionally.
  6. Allow cooling then store in the refrigerator until ready to use.

Fritto Misto

  1. In a wide shallow bowl, sift together the rice flour, corn starch, corn flour, paprika, salt, and pepper.
  2. Pour the milk into a shallow wide bowl.
  3. Heat the oil in a large heavy pot to 375° F (190° C).
  4. Working quickly in batches, batter and fry the veggies (baby bok choy, fennel, acorn squash, celery root, green beans): Dip pieces into the milk, then lift and drain slightly. Transfer to the dry mix, tossing to coat, dust off excess. Transfer pieces to oil, a few at a time, taking care not to overcrowd the oil Fry until crisp and golden brown Transfer to a paper towel-line plate and drain well Season with salt while hot Allow the oil to return to heat (skimming as needed) and repeat until all the veggies have been fried. 

Serve 

  1. Toss the mixed fried veggies with the parsley leaves. 
  2. Serve with the lemon wedges and Sofrito Dipping Sauce alongside. Enjoy!


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