Fritto Misto (Fried Brussels, Chicken and Vegetables)

Ingredients for Fritto Misto (Fried Brussels, Chicken and Vegetables)

Instructions for Fritto Misto (Fried Brussels, Chicken and Vegetables)

To prepare the Fritto Misto (Fried Brussels, Chicken and Vegetables) recipe, please follow these instructions:

Mix flour, lukewarm water, 3 tablespoons. Oil and salt in a mixing bowl. Stir the ingredients together to a non-thin, smooth cream. For best results, they allow the dough to rest after mixing for a few hours at normal room temperature. However, the dough can be used with the same. Before using the dough they whip an egg white stiff and fold it in the dough.

The pellets clean the cold water in several teams, then put them into cold water, with lemon juice or vinegar and salt. Let the briquettes get a boil, foam carefully and then turn down the heat and let the briquettes smack for 15-20 minutes. Pour the water off and rinse the burrs free of any impurities and skins, and eventually cut them up, either in slices or squares.

The chicken breast pills them free of skin and cuts the meat into strips of about 5 cm. And 1½ cm. Thick. The cauliflower head divides them into small bouquets and gives them a quick boil for 3-4 minutes, then rinse them cold under running tap and allow them to drain. The eggplant and zucchini peel and cut for approx. 1 cm. Thick strips. Sprinkle them with plenty of salt to pull the bulk of the juice out of them and put them into drains in a door layer. Artichoke hearts or boundaries are divided into quarters.

The fryer warms up until it sews around the sulfur-free end of a match.

In the medium they preheat the oven to 100 degrees and feed the pan or a baking sheet with a couple of layers of kitchen roll that can soak up the fat. Aubergine and zucchini strips are diced dry with a little kitchen roll and put together with the biscuits and chicken breast, cauliflower and artichoke hearts to quickly grab the entire range.

At the fry drawing, the bacon, chicken and vegetables keep separate. Dip 5-6 pieces at a time in the dough and when they are well covered, put the pieces in the deep fryer and let them roast either on a frying pan or in a frying basket. Be careful not to get more in the fryer at a time than they can keep the pieces separate and make sure that there is still enough heat in the fryer during frying. When the pieces are golden brown, remove them with a hollow or fry pan and allow them to drain into the oven. Keep the oven door open so that the pieces do not soften in the wait while they are fried all the way. Eventually, they set the fritto misto as beautifully as possible on a napkin-covered dish and garnish as lemonade ornaments.