Fritto misto

Theo Randall serves a traditional Italian mixed platter of battered and fried vegetables
By Theo Randall
Fritto misto
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 300 g tipo '00' flour
  • 4 tbsp olive oil
  • 250 ml water water
  • 1 egg white
  • 3 voilet artichokes, outer leaves removed, points taken off, stems trimmed
  • 2 portobello mushrooms, sliced into 1cm/1/2in thick slices
  • 6 courgettes, with flowers attached, ends trimmed
  • 4 small chard, leaves
  • 6 large fresh sage leaves
  • 2 litres sunflower oil, for deep frying
  • 1 lemon, cut into wedges, for serving


1. Place the flour into a large mixing bowl and make a well in the middle. Pour the oil into the centre, then mix the oil and flour together while slowly adding the warm water. Mix until the mixture has the consistency of double cream.

2. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed, then fold into the batter.

3. Chop the artichokes in half, then into slices. Add to a bowl along with the rest of the vegetables.

4. Heat the vegetable oil in a deep, heavy-based pan to 200C/400F (check using a digital thermometer; hot oil can be dangerous, so do not leave unattended). Dip each vegetable into batter, starting with the courgettes and the artichokes, then fry in batches in the oil for 3-4 minutes, or until golden-brown and crisp. Repeat with the sage leaves. Drain the vegetables on kitchen paper.

5. To serve, season the fritto misto with salt and freshly ground black pepper and serve with a wedge of lemon.

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