*  Exported from  MasterCook  *

                               Fritto Misto

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Flour -- sifted
   1 1/2   ts           Salt
     1/4   ts           Freshly ground pepper
   4                    Eggs -- separated
  12       oz           Beer
   4       tb           Butter -- melted

  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 will do in one form or
  another for a mixed fry.
  
  Especially recommended:
  
  Onions:

  Cut into 1/4" rings and coat with flour before dipping into the
  batter.
  
  Eggplant:

  Slice without peeling into half moons or rectangular fingers about
  1/2" thick. Coat with flour before dipping into batter.
  
  Cauliflower:

  Break into flowerets.
  
  Broccoli:

  Peel stems and cut vegetables into bite-size flowerets.
  
  Tomatoes:

  Do not peel. Cut into 1/2" slices. Discard the seeds and coat with
  flour before dipping into batter.
  
  Cheese:

  Use Gruyere, Swiss, or fontina cheese cut into 1" squares and 1/2"
  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 with flour before
  dipping into batter.
  
  Oysters:

  Use whole. Dust with flour before dipping into batter.
  
  Lobster:

  Cut meat into 1/2" medallions. Dust with flour before dipping into
  batter.
  
  Fish Fillets:

  Cut into strips about 1" wide. Dust with flour flour before dipping
  into batter.
 

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