Fall Vegetables ‘Fritto Misto-Style’ with Lemon Melagrana Dip
Ingredients
Batter
Lemon Melagrana Dip
Instructions
  1. Heat oil in a large high-sided skillet over medium-high heat (until oil reaches 350°F)
  2. In a large bowl, add flour, cornstarch, baking powder, and salt. Whisk to combine.
  3. Add club soda and egg to the dry ingredients and whisk to combine the batter.
  4. Place all veggies into another bowl and sprinkle with 1/8 cup cornstarch. Toss to coat.
  5. Once the oil is hot, dip veggies into the batter, letting any excess drip off, and fry until light and crispy, about 1-2 minutes. You may need to work in batches depending on the size of your pan. Using a slotted spoon, remove fried veggies and transfer to a paper towel or wire rack to drain.
Lemon Melagrana Dip
  1. Add all the ingredients (minus the lemon wedges) into a bowl and whisk to combine. To serve, place veggies on a plate or platter with dipping sauce on the side. Serve with lemon wedges.