Entree: Italy – Piedmont – Fritto Misto alla Piemontese (A Piedmont-style assortment of lightly battered and fried meats, offal, and seasonal vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 1 cup (120 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 2 large eggs
- 1 cup (240 ml) cold sparkling water
- 1 tsp (5 g) fine salt, plus more for finishing
- 1/2 tsp (2 g) freshly ground black pepper
- 8 oz (225 g) veal cutlets, trimmed and cut into 1-inch (2.5 cm) strips
- 8 oz (225 g) pork loin, cut into thin strips
- 6 oz (170 g) chicken livers, trimmed
- 8 oz (225 g) asparagus spears, trimmed and halved
- 6 oz (170 g) artichoke hearts, quartered (fresh or thawed if frozen)
- 8 oz (225 g) mixed mushrooms (such as cremini), halved
- 2 medium apples, cored and thinly sliced (optional regional touch)
- 1 cup (240 ml) whole milk (optional for a slightly richer batter)
- About 4 cups (960 ml) vegetable oil for frying
- Lemon wedges for serving

Instructions

1. Prepare batter: in a bowl whisk together flour, cornstarch, eggs, salt and pepper. Gradually whisk in cold sparkling water (and milk if using) until a smooth, slightly thick batter forms. Chill 10 minutes.
2. Pat meats and vegetables dry with paper towels. Lightly dust each item with a little extra flour (this helps the batter adhere).
3. Heat oil in a deep, heavy pot or fryer to 350°F (175°C). Line a tray with paper towels for draining.
4. Working in batches to avoid crowding, dip pieces into the batter so they are evenly coated, then carefully lower into the hot oil. Fry until golden and crisp, 2–4 minutes for vegetables and small pieces, 3–5 minutes for meats. Adjust times by size.
5. Remove with a slotted spoon to the paper-towel-lined tray and season immediately with a little coarse salt. Keep fried pieces warm in a single layer in a low oven (200°F / 95°C) if needed while finishing remaining batches.
6. Once all components are fried, arrange on a large platter. Serve hot with lemon wedges and extra coarse salt for sprinkling. Traditional accompaniment: a simple green herb sauce or plain lemon; serve family-style.