Entertaining Entrees Italian

Fritto misto di Milano (Milanese-style fried vegetables)

Name: Milanese-style fried vegetables recipe
Yield: 4
Cuisine: /italian
Ingredients: 8 small Dutch cream or desiree potatoes, peeled, cut to 1cm slices; 250g Taleggio cheese, cut to 5mm slices; 250g large shiitake mushrooms, stems removed and discarded, tops scored; 250g baby green beans, trimmed; Grapeseed or canola oil, to fry; Lemon wedges & fried flat-leaf parsley leaves, to serve; 4 garlic cloves; Extra virgin olive oil, to drizzle; 2 egg yolks; Zest & juice of 1 lemon; 200ml grapeseed oil; 1 1/2 tbs finely chopped flat-leaf parsley; 1 1/2 tbs finely chopped basil; 2 1/2 cups (450g) rice flour; 2 tsp baking powder; 400ml dry white wine

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Fritto misto di Milano (Milanese-style fried vegetables)

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by Monty Koludrovic

Jul 26, 2020

"The idea of fritto misto is to take what is amazing around you at the time, fry it and eat it. Pretty simple... but very delicious,” says Monty Koludrovic.

8 small Dutch cream or desiree potatoes, peeled, cut to 1cm slices
250g Taleggio cheese, cut to 5mm slices
250g large shiitake mushrooms, stems removed and discarded, tops scored
250g baby green beans, trimmed
Grapeseed or canola oil, to fry
Lemon wedges & fried flat-leaf parsley leaves, to serve

Herb aioli (makes approx. 280ml)

4 garlic cloves
Extra virgin olive oil, to drizzle
2 egg yolks
Zest & juice of 1 lemon
200ml grapeseed oil
1 1/2 tbs finely chopped flat-leaf parsley
1 1/2 tbs finely chopped basil

Batter

2 1/2 cups (450g) rice flour
2 tsp baking powder
400ml dry white wine

Method

1.

Place the potatoes in a medium saucepan and cover within cold salted water. Place over high heat and bring to the boil. Simmer for 10-15 minutes until partially cooked. Drain and cool to room temperature. Place a slice of Taleggio between 2 potato slices and sandwich together. Repeat with remaining potato and Taleggio, and chill until ready to use. Preheat oven to 200°C. For the aioli, wrap the garlic in foil and drizzle with some olive oil. Season to taste. Roast for 20-25 minutes until soft and cooked. Set aside to cool. Place garlic in a food processor with the yolks, lemon zest and juice and whiz until finely chopped. With the motor running, gradually add in the grapeseed oil, scraping down the sides occasionally, until combined. Season to taste, add the herbs and pulse to combine. Set aside.
2.

For the batter, place flour, baking powder and 2 tsp salt in a large bowl and stir to combine. Using a whisk, stir continuously while gradually adding wine and 1 1/4 cups (310ml) water until combined and smooth. You will need to stir the batter before using or the flour will settle. It should be a pancake batter consistency.
3.

Fill a large heavy-based saucepan half full with the oil. Heat over high heat until 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
4.

Working with 1 piece at a time, dip the potato ‘scallops’ and vegetables into the batter and tap off any excess, so only a thin layer remains. Fry in batches for 2-4 minutes until crisp and lightly golden. Drain on paper towel and season to taste. Serve with herb aioli and lemon wedges.