Vegan Fritto Misto

Vegan Fritto Misto is a delightful twist on the classic Italian seafood dish, featuring crispy, battered vegetables and plant-based alternatives that mimic the flavors of the sea. This dish is perfect for those seeking a satisfying, plant-based option that’s both light and full of flavor.

Ingredients

• Zucchini - 150 grams
• Eggplant - 150 grams
• Mushrooms - 150 grams
• Carrot - 100 grams
• Seaweed flakes - 1 tablespoon
• Chickpea flour - 100 grams
• Cornstarch - 50 grams
• Baking powder - 1 teaspoon
• Water - 200 milliliters
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - for frying
• Lemon wedges - for serving

Steps

1. Slice the zucchini, eggplant, mushrooms, and carrot into bite-sized pieces.
2. In a mixing bowl, combine chickpea flour, cornstarch, baking powder, salt, and black pepper.
3. Gradually whisk in the water until the batter is smooth and has a thick consistency.
4. Stir in the seaweed flakes to the batter for added flavor.
5. Heat olive oil in a deep pan over medium heat until hot.
6. Dip each piece of vegetable into the batter, allowing excess to drip off.
7. Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding.
8. Fry until golden brown and crispy, about 3-4 minutes per batch.
9. Remove the fritto misto with a slotted spoon and drain on paper towels.
10. Serve hot with lemon wedges on the side.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants from vegetables, supporting overall health.

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