Fall Vegetable Fritto Misto with Lemon Gremolata and Green Goddess

Recipe Date: September 22, 2015
Cook Time: 30 Minutes
Difficulty: Medium
Measurements: Imperial (US)

By: Chef Kyle Kuklewski, Ramekins Culinary School, Events, and Inn Pair this dish with our Chardonnay. Well-balanced and loaded with flavor, this wine has light oak note in the nose but bright and crisp on the palate.


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In a large bowl, combine the flour, semolina, baking powder and salt. Add the cold water and slowly stir until smooth and evenly distributed. Add the olive oil and season with salt and pepper to taste.

1 cup flour for batter +1/4 cup flour for dusting vegetables
1 cup superfine semolina flour
1 ½ tbsp baking powder
1 teaspoon salt
1 cup cold sparkling water
3 tablespoons extra virgin olive oil
Salt and pepper to taste
5 cups of canola oil for frying

Cut the vegetables in multiple shapes and sizes, rings, battonets, etc. Season to taste with salt and pepper and toss in ¼ cup flour. Using either a fryer or stovetop saucepot set to 350 degrees, lightly dip your vegetables in the batter and place in the fryer. Fry until golden brown and crunchy. Remove from fryer and season to taste with salt.

1 cauliflower
1 head fennel,
1 bunch brocolini, hardy ends removed and cut in half
½ lb mushrooms, quartered
1 delicatta squash, inside seeds removed and thinly sliced

Green Goddess Dressing:
Combine all ingredients in a blender and puree until a smooth bright green sauce is achieved.

1/2 cup mayonnaise
1/3 cup buttermilk
1/4 cup chopped fresh chives
1/4 cup coarsely chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
2 anchovy fillets packed in oil (drained, chopped)
1 chopped garlic clove
Kosher salt and freshly ground black pepper

Lemon Gremolata:
Combine all the ingredients and season to taste with salt.

Zest and juice of 1 Lemon
1/4 cup mixed olives, pits removed and finely chopped
1 shallot, minced
¼ cup lemon olive oil, to cover
2 tbsp fresh herbs (tarragon, parsley chives), finely chopped