Fritto Misto Pieces of vegetables, fish, seafood, cheese Oil for deep frying Sift together the flour, salt and pepper. Beat the egg yolks until light. Add the beer and mix into the dry ingredients, stirring only until well-blended. Stir in the butter. Let stand at room temperature for 1 1/2 hours. Beat the egg whites until stiff, then fold into the batter. Heat the fat to 375 F. Dip pieces of vegetables, fish, seafood and cheese into the batter and fry until golden borwn for 2 or 3 minutes. VARIATIONS... Almost any vegetable, fish or seafood wil do in one form or another for a mixed fry. Especially recommended... ONIONS/cut into 1/4 inch rings and coat with flour before dipping into the batter. EGGPLANT/Slice without peeling into half moons or rectangular fingers about 1/2 inch thick. Coat with flour before dipping into batter. CAULIFLOWER/break into flowerets. BROCCOLI/Peel stems and cut vegetables into bite-size flowerets. TOMATOS/Do not peel. Cut into 1/2-inch slices. Discard the seeds and coat w/flour before dipping into batter. CHEESE/Use Gruyere, Swiss, or fontina cheese cut into 1-inch squares and 1/2 inch thick. SHRIMP/Shell and devein raw shrimp, leaving the last segment of the tail intact. Wash and dry with paper toweling. Dip n flour before dipping into batter. CRABMEAT/Select large pieces of lump crabmeat. Dust w/flour before dipping into batter. OYSTERS/Use whole. Dust w.flour before dipping into batter. LOBSTER or ROCK LOBSTER TAIL/Cut meat into 1/2 inch medallions. Dust w/flour before dipping into batter. FISH FILLETS/Cut into strips about 1-inch wide. Dust w.flour flour before dipping into batter.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 74 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.3mg||6 %|
|Sodium 58.6mg||2 %|
|Potassium 91.8mg||2 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 39.5g|
|Protein 5.7g||8 %|
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Calories per serving: 279
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